← Back to Search Results
Mushroom Stroganoff with Basmati Rice

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This may seem to require an awful lot of mushrooms, but you have to remember how much they cook down: what you find difficult to cram into a pan, turns out, when cooked, just to fill one serving platter.

This is a good recipe to do when you’re expecting friends round for dinner midweek  as you can get most of it done the minute you get back from work, leaving yourself time for a quick bath with a drink before everyone arrives. Plus, it doesn’t matter if they’re late – as I’m sure they will be – as all you need to do is put a flame under the pan of cooked mushrooms and onion, reheat, adding the salt, sherry, spices and parsley as and when your friends are ready to eat.

Yield: Serves 8

Ingredients

  • 1 large onion
  • 2 cloves garlic
  • ¼ cup olive oil
  • 8oz/approx. 4½ cups shiitake mushrooms
  • 10oz/approx. 4 cups button mushrooms
  • 8oz/approx. 4½ cups cremini mushrooms
  • 8oz/approx. 4½ cups field mushrooms
  • 1 stick butter
  • 1 tablespoon sea salt/1½ teaspoons table salt
  • ¼ cup Amontillado sherry
  • 1 tablespoon paprika
  • ½ tablespoon freshly grated nutmeg
  • 1½ cups sour cream
  • 1/3 cup chopped parsley

Directions

Peel and quarter the onion and process with the peeled garlic cloves until everything is finely chopped. Heat the oil in a large wide pan and cook the onion and garlic mush until softened, but not colored.

Remove the stalks from the shiitake and slice them; quarter the button mushrooms and slice them too. Slice the cremini mushrooms, and peel and quarter the inky field mushrooms, discarding the stalks first.

Add the butter to the pan and tumble in the mushrooms when it has all but melted. Try and turn the mushrooms in the pan, although this will be difficult, I know, as even a big pan will be extremely full. Put a lid on the pan and cook the mushrooms for about 15 minutes. Stop at this point if you’re cooking ahead of time.

Take off the lid (reheat first if you’ve done the above bit earlier) and add the salt, sherry, paprika, nutmeg and sour cream. I don’t think this needs pepper, but by all means add it if you want to. Stir this deep, creamy buff-colored and nubbly mixture on the heat for about 5 minutes, add most of the parsley, stir again, then put it on whatever dish you’re serving it from and sprinkle over the rest of the parsley.

The Rice

I’d use 2½ cups basmati rice here. Cook according to package instructions. I have to say I am a firm believer in electric rice cookers (and see page 243 for a full enthusiastic exegesis on the subject) but don’t want to get into my salesman’s patter here. Whichever way you’re cooking the rice, lightly press on 3 cardamom pods with the side of a knife, just to crush them slightly first, and chuck them into the water along with the rice. I don’t salt my rice, finding the richness and depth of the aromatic and creamy mushrooms flavor enough. The cardamom provides musky fragrance, which is all this rice – beautiful in its plainness – needs.

Notes

If you’d prefer to use white wine in place of the sherry, go right ahead.


© 2004 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

299kcal (15%)
569mg (24%)
10g
2g
27g (42%)
0g
13g (67%)
10g
2g
53mg (18%)
4g
5g
25mg
548mg
206mcg RAE (7%)
7mg (12%)
70mg (7%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
flavor Flavor
by Rocco DiSpirito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-provence-cookbook The Provence Cookbook
by Patricia Wells
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?