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Oak-smoked garlic and mushroom stroganoff
Info
A rich and creamy stroganoff is the perfect way to warm up on a cold evening. This vegetarian mushroom stroganoff is given extra depth thanks to oak-smoked garlic paste, which infuses the sauce with a fantastic flavour.
Ingredients
Method
Ingredients
- 1tbsp vegetable oil
- Knob of butter
- 1 onion (diced)
- 2tsp Bart smoked garlic paste
- 1/2tsp Bart sweet smoked paprika
- 350g mushrooms (sliced)
- 50ml brandy
- 150ml vegetable stock
- 2tbsp sour cream
- 20g parsley
- 20g dill
- 20g tarragon
Method
- Heat the vegetable oil in a large pan and add the onions with a pinch of salt. Cook for a few minutes until starting to soften, then add the oak-smoked garlic paste and smoked paprika.
- Cook for another minute or so and then add the mushrooms and butter. Sweat down for about 5 minutes.
- Once the mushrooms are cooked, add the brandy and reduce by half. Add the stock and reduce by two-thirds.
- Turn off the heat, then stir in the sour cream and herbs. Taste and season with salt and pepper. Do not heat up again after the cream is added or the sauce may split.
- Enjoy warm with rice, pasta or some crusty bread.
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