Monday, 13 February 2012
I like mushrooms and I like creamy things, so mushroom stroganoff is a winner. Any mushrooms will do, but the darker, stronger ones are best, and if you have any dried mushrooms in your cupboard you can add those for extra flavour. I served mine with spring onion and pea mash, but it also goes well with jacket potatoes, rice or pasta.
Takes 25 minutes
150ml red wine
150ml stock (or mushroom soaking water if using dried mushrooms)
2 cloves of garlic or one heaped tsp of minced garlic
3 tbsp single cream or soured cream
1 tsp dried thyme
Around 1tbsp paprika
1 tbsp Mushroom Ketchup or Worcestershire-style sauce
1 tsp of cornflour, mixed with a little cold water to form a paste
* Chop the onion finely, slice the mushrooms and heat some oil in a large pan over medium heat. Toss the mushrooms in the paprika until coated.
* Put the onions and garlic into the pan and cook for 5 minutes until softened.
* Add the mushrooms and thyme and cook for a further 5 minutes until starting to reduce.
* Pour in the wine, stock, cornflour and Mushroom Ketchup, bring to the boil whilst stirring, then simmer for a further 5 minutes or until reduced to your liking.
* Stir in the cream last, but do not heat afterwards otherwise it (single cream) will curdle.
Note: If you are using dried mushrooms, follow the packet instructions to rehydrate then add with the rest of the mushrooms.
Wednesday, 8 February 2012
I have to include this here, as it was so yummy that everyone should try it. Apologies for the weak picture, my dad has yoinked my camera for a while, and my phone doesn't cope well with our bad lighting. It shows the salad nicely though.
Don't be fooled by the name, there's no actual cream in it. The creaminess comes from ricotta, which I adore, which is stirred in to the courgette mix before assembling the lasagne.
I added a pint of white sauce because I like saucy pasta which added to the creaminess and also increased the moisture content. It also allowed me to get away with using less cheese than I would normally on the top (the recipe is very skimpy on the cheddar, in my opinion). I also added some basic dried mixed herbs to the courgette mix, as I felt the need for a little extra layer of flavour.
I would also recommend that it serves 6 rather than 4 if you add a couple of pieces of garlic bread and a bit of salad each. I served it as 4 with a salad of baby spinach, 2 beetroots and an orange pepper and I was stuffed 2/3 of the way through. Of course I still ate it all, and because there's a large amount of veggies the stuffed feeling wears off pretty quickly.
I must say that this is one of my favourite dishes. If you're not a fan of fake meat then you can't go wrong with this lasagne, especially if you get a good quality tomato sauce.