Mushroom Stroganoff (Using Foraged Chicken Of The Woods)
Mushroom Stroganoff (Using Foraged Chicken Of The Woods)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mushroom stroganoff (using foraged chicken of the woods). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mushroom Stroganoff (Using Foraged Chicken Of The Woods) is something that I’ve loved my whole life. They are nice and they look wonderful.

You'll need a full pound of mushrooms for this recipe. But the type is up to you! I just kept mine simple and used a bunch of baby bellas (a.k.a. Can I use chicken for Stroganoff?

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

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

This is a cracking little recipe from Jamie's brand new book VEG, which is definitely not just for vegetarians it's one for the meat eaters as well. A creamy mushroom casserole low in fat and calories from BBC Good Food. Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff. Mushroom Stroganoff Variations To make this mushroom stroganoff vegetarian, use a vegan Worcestershire sauce.

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.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff. Mushroom Stroganoff Variations To make this mushroom stroganoff vegetarian, use a vegan Worcestershire sauce. Make gluten-free stroganoff by using gluten-free flour and pasta. I also actualy used a sliced mushroom variety pack that was available in my grocery store. Creamy Mushroom Stroganoff - Butter, mushrooms, shallots, garlic and thyme make for the perfect creamy, rich mushroom stroganoff!

So that is going to wrap it up for this exceptional food mushroom stroganoff (using foraged chicken of the woods) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!