Give strog a vegie twist

Central and North Burnett Times - - LIFESTYLE - Recipe by Ross Dob­son Photo by Taste Mag­a­zine

BEEF stroganoff gets a veg­e­tar­ian makeover with mush­rooms, just in time for din­ner. Mush­room stroganoff SERVES: 4 PREP: 10 min­utes COOK: 25 min­utes


2 tbsp olive oil 250g field mush­rooms, thickly sliced

250g Swiss brown mush­rooms, halved 250g but­ton mush­rooms 20g but­ter

1 leek, trimmed, thinly sliced

1 tsp fresh thyme leaves 2 gar­lic cloves, crushed 125ml (½ cup) white wine 300g sour cream, plus extra, to serve (op­tional) 400g dried curly fet­tuc­cine Fresh con­ti­nen­tal pars­ley leaves, to serve


1. Heat 1 ta­ble­spoon of oil in a large fry­ing pan over high heat. Cook half the com­bined mush­rooms, shak­ing the pan of­ten, for 4-5 min­utes or un­til golden (they should still be firm in the cen­tre). Trans­fer to a plate. Re­peat with the re­main­ing 1 ta­ble­spoon oil and mush­rooms. Set aside.

2. Re­turn the pan to medium-low heat. Add the but­ter and heat un­til foam­ing. Add the leek and thyme. Cook, stir­ring of­ten, for 4 min­utes or un­til lightly golden. Add gar­lic and stir for 30 sec­onds or un­til aro­matic. Add the wine and sim­mer for 2 min­utes or un­til re­duced. Stir in the sour cream.

Sea­son. Sim­mer for 2-3 min­utes or un­til the mix­ture has thick­ened slightly. Re­turn the mush­rooms to the pan and cook for 2 min­utes or un­til warmed through.

3. Mean­while, cook the pasta in a large saucepan of salted boil­ing wa­ter fol­low­ing packet di­rec­tions or un­til al dente. Drain and trans­fer to a large serv­ing platter.

4. Pour mush­room mix­ture over pasta. Top with a dol­lop of extra sour cream, if you like. Sprin­kle with pars­ley. Sea­son with pep­per.

TIP: Try adding small cubes of roasted pump­kin to the sauce and sprin­kling with toasted hazel­nuts to serve.

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