Mushroom StroganoffTuesday, December 14, 2010
Food painting artwork30 x 30cm acrylic on canvas. Inspiration? Stroganoff is meant to originally hail from Russia. While perusing all things Russian for clues to drop into the idea pot, I predictably came across pictures of the very photogenic Saint Basil's Cathedral (1555-61). Apparently it is a showcase of medieval Russian architecture. So they say, but try and tell me that this famous building does not resemble a clump of brightly coloured fairytale mushrooms? Go on. Is it just me?
The meatless meals recipe
My Russian friend is adamant that her country's cuisine is meat only. That does seem to be true for genuine and authentic Russian recipes. For dishes like this one and the Borscht of a few
1 1/2 tablespoons butter
1/2 onion, diced
375g assorted mushrooms, in slices or chunks. Go wild & have fun with your mushroom varieties, or not, as you prefer
1 teaspoon flour
30ml red wine
1 teaspoon Dijon mustard
1/3 cup sour cream
1/4 cup thick cream
1/4 cup strong stock
3/4 tablespoon fresh chopped parsley
2 tablespoons fresh chopped coriander - optional
In autumn while there is still fresh dill around, skip the coriander and use 3/4 tablespoon fresh chopped dill. It's quite special if you like the flavour of dill.
Melt the butter and saute the onion until soft.
Add the mushrooms and cook gently for 20 minutes to caramelise, stirring often.
Sprinkle flour on and keep stirring and cooking for a minute or three.
Add stock, red wine, cream, sour cream and mustard.
Simmer on low to meld the flavours and thicken for 5 minutes.
Stir in the herbs and adjust salt and pepper to taste.
Serve over pasta, rice, mashed potatoes or frites, depending on your preferred regional variation!
Makes a tasty meal for 2.