Mush­room stroganoff

Australian Women’s Weekly NZ - - CONTENTS -

Mush­room stroganoff SERVES 4 PREP AND COOK TIME 30 MIN­UTES

¼ cup (60ml) veg­etable oil 1kg flat mush­rooms, sliced into 5mm slices 3 cloves gar­lic, finely chopped ¼ cup (70g) tomato paste 2 tea­spoons smoked sweet pa­prika ⅓ cup (50g) plain flour 1 cup (250ml) beef stock 2 ta­ble­spoons Worces­ter­shire sauce 300ml sour cream chives, fet­tuc­cine and green beans, to serve

1 In a large, non-stick chef’s pan or lowsided saucepan, heat the oil over high heat un­til very hot. Place the mush­rooms into the pan; cook, stir­ring oc­ca­sion­ally, for about 18 min­utes or un­til golden brown. The mush­rooms will first wilt and re­lease mois­ture, so keep cook­ing un­til the mois­ture evap­o­rates and the mush­rooms are browned. 2 Re­duce heat to medium-high. Add gar­lic and cook for 1 minute, then stir through tomato paste and pa­prika. Sprin­kle flour over pan; stir to com­bine. Grad­u­ally add the stock, Worces­ter­shire sauce and sour cream to pan; cook, stir­ring, for about 2 min­utes or un­til the mix­ture thick­ens. Taste and sea­son with salt and pep­per. 3 Sprin­kle with chopped chives. Serve with fet­tuc­cine and steamed green beans, if de­sired.

Not suit­able to freeze or mi­crowave.

Lemon and spinach risotto SERVES 4 PREP AND COOK TIME 40 MIN­UTES

1 litre (4 cups) chicken stock 1 lemon, rind finely grated 25g but­ter 1 ta­ble­spoon ex­tra vir­gin olive oil 1 large (300g) brown onion, chopped finely 2 cloves gar­lic, crushed 1½ cups (300g) Ar­bo­rio rice ½ cup (125ml) white wine ½ cup (40g) finely grated parme­san cheese 50g baby spinach leaves 1 lemon, ex­tra, halved

1 Com­bine stock, 1 cup (250ml wa­ter) and lemon rind in a medium saucepan over high heat. Bring just to the boil. Re­duce heat to very low; sim­mer gen­tly. 2 Heat but­ter and oil in a medium heavy-based fry­ing pan over medium heat. Add onion and gar­lic; cook, stir­ring, for 5 min­utes or un­til soft and translu­cent. 3 Add the rice and stir for 1 minute or un­til grains ap­pear slightly translu­cent. Add the wine; cook, stir­ring con­stantly, un­til the liq­uid is com­pletely ab­sorbed. 4 Add a ladle­ful (about ½ cup) of hot stock. Stir very gen­tly. Con­tinue adding stock, a ladle­ful at a time, stir­ring con­stantly and al­low­ing the liq­uid to be ab­sorbed be­fore adding the next ladle­ful. Cook for 20 min­utes or un­til the rice is ten­der yet firm to the bite, and the risotto is creamy. 5 Re­move from the heat. Stir through the parme­san, spinach and a squeeze of lemon juice to taste. Sea­son with salt and freshly ground pep­per.

Suit­able to freeze. Not suit­able to mi­crowave.

Mush­room stroganoff

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