Mushroom Stroganoff (Using Foraged Chicken Of The Woods)

Name: How to cook Mushroom Stroganoff (Using Foraged Chicken Of The Woods) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Mushroom Stroganoff (Using Foraged Chicken Of The Woods)

Chicken of the woods can be tricky to find, it's definitely one of the rarer finds during a foraging trip, but if you're lucky enough to get your hands on some why not try making them into this delicious stroganoff. I love this served over some simple white or wild rice blend. This sauce will of course also work beautifully with other varieties of mushroom too, so why not try adding some alternatives instead? ☺️

Ingredient

Food ration :

2 servings

Cooking time :

1 hr

3-4

medium/large pieces chicken of the woods mushrooms,

onion, sliced,

2 cloves

garlic, crushed,

1/2 tsp

smoked paprika,

1/4 tsp

cayenne pepper,

good glug of white wine,

heaped tsp Dijon mustard,

Vegetable stock cube, dissolved into 250ml water,

2 tbsp

fresh lemon juice,

heaped tbsp crème friache or fat free quark,

1 handful

fresh parsley, chopped, some reserved as garnish,

1 tsp

sugar (optional),

2-3 tbsp

cooking oil for frying

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 4

Re-add the mushrooms and stir through the sauce. Simmer the mushrooms in the sauce for around 5-7 minutes until they have absorbed flavour from the sauce and softened further. Remove from the heat. Add most of the chopped parsley, reserving a few pieces for garnish and then add the crème friache / quark. Here, add the sugar if there's a slight bitterness from the mushrooms to sweeten and mix through.

* Step 5

Stir 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. Enjoy! :)