Step-by-Step Guide to Make Award-winning Mushroom Stroganoff (Using Foraged Chicken Of The Woods)

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, mushroom stroganoff (using foraged chicken of the woods). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook mushroom stroganoff (using foraged chicken of the woods) using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):

1. Take 3-4 medium/large pieces chicken of the woods mushrooms,
2. Take 1 onion, sliced,
3. Make ready 2 cloves garlic, crushed,
4. Take 1/2 tsp smoked paprika,
5. Make ready 1/4 tsp cayenne pepper,
6. Make ready 1 good glug of white wine,
7. Take 2 heaped tsp Dijon mustard,
8. Make ready 1 Vegetable stock cube, dissolved into 250ml water,
9. Make ready 2 tbsp fresh lemon juice,
10. Prepare 1 heaped tbsp crème friache or fat free quark,
11. Get 1 handful fresh parsley, chopped, some reserved as garnish,
12. Take Salt and pepper to season,
13. Prepare 2-3 tbsp cooking oil for frying
14. Prepare To serve:
15. Prepare White/wild blend rice, steamed (75g dry weight per person)

Instructions to make Mushroom Stroganoff (Using Foraged Chicken Of The Woods):

1. Foraged chicken of the wood mushrooms are used in this recipe, but of course you can substitute with some that are more readily available, for example, closed cap or chestnut. Prep the chicken of the woods by brushing off any exterior dirt/grit first with a dry brush then by slightly wetting it under a tap. Don't run the mushrooms directly beneath the water. Then trim off the woody edges that were touching the tree as they are a bit too tough to eat.
2. Heat a large saucepan up over a medium heat and add the oil plus the mushrooms and fry them gently. Season them with salt and pepper, then transfer them to a bowl after frying for 4-5 minutes and set aside until later. Add a little more oil then add in the sliced onions and fry gently until translucent and soft. Add salt, pepper, the smoked paprika, cayenne pepper, crushed garlic. Stir through the onions to coat.
3. Add in the mustard, a squeeze of lemon juice and the wine. Cook the alcohol in the wine off for a couple of minutes then pour in the vegetable stock. Stir again. Bring to a gentle simmer. Simmer gently with a lid on until the liquid reduces by around half.
4. Re-add the mushrooms and stir through the sauce. Simmer the mushrooms in the sauce for around 3-4 minutes until they have absorbed flavour from the sauce. Remove from the heat. Add most of the chopped parsley, reserving a few pieces for garnish and then add the crème friache / quark. Stir through until the sauce becomes creamy. Season with more salt and pepper to taste then serve up over the rice and garnish with a few parsley leaves.

So that is going to wrap this up with this exceptional food mushroom stroganoff (using foraged chicken of the woods) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!