Mushroom stroganoff

At times JibberJabber Towers is divided between the males and females. My daughter and I like eggs, yeast extract and mushrooms. The men of the house do not. This means at times we miss out on some of our favourite things but my daughter and I thought we should treat ourselves to our own little lunch.

When we do manage to sneak some mushrooms into recipes it's usually the standard closed cup variety with the occasional addition of some chestnut mushrooms to a slow cooker beef dish. So we thought we would try something new and got a variety of exotic mushrooms. I'd love to be able to pick the fungi in the woods but I know I would end up with a basketful of extremely dangerous and poisonous mushrooms. Instead we went for cap, oyster and shiitake.

We whipped up this mushroom stroganoff for lunch. There's just enough for a satisfying snack as the sauce and mushrooms are quite rich and filling. These are mushrooms that pack a punch. What new foods have you tried recently?

Ingredients

1 tbsp Oil

2oz (55g) Mixed mushrooms, roughly chopped

1 Small onion, chopped

3 fl oz (80ml or ⅓ cup) Vegetable stock

½ tsp (2.5ml) Dijon mustard

½ tsp (2.5ml) Tomato purée

1 tsp (5ml) Lemon juice

3 fl oz (80ml or ⅓ cup) Sour cream

Slices of bread for toasting to serve

Method

1. Fry the mushrooms and onions in the oil until the onions have softened.

2. Mix together the tomato purée, mustard and stock then add them to the pan and stir.

3. Bring it all to the boil and reduce to a simmer for about 5 minutes.

4. Add the lemon juice and sour cream.

5. Heat through but make sure it doesn't boil.

6. Serve on toast.

This is a post for #newthings in conjunction with the CSMA Club.