Mushroom Stroganoff

Autumn creeps up on us and one of the best all time recipes for this particular time of year is mushroom stroganoff.  I love the silky texture of this dish especially when served with plain brown rice or a savoury rice dish.  Adding cumin to this relatively simple dish, adds another layer of flavour which enhances the earthy notes and goes well with the tarragon.

• 25 grams of butter
• 25 mls of olive oil
• 600 grams of large mixed mushrooms (in this case 250 grams of large closed cup, which have been halved and 350 grams of large Portobello/cut into large segments)
• two cloves of smoked garlic/crushed and chopped finely
• three medium echelon shallots/regular onions, chopped finely
• one teaspoon of paprika (smoked if the garlic is not)
• one teaspoon of dried tarragon
• one pinch (about half a teaspoon) of ground cumin
• one heaped tablespoon of plain flour
• one small glass of dry sherry (100 mls)
• one small glass of cold water (100 mls)
• three teaspoons of capers (in vinegar) chopped finely
• 150 mls of soured cream
• 25 grams of chives, chopped

Heat a couple of tablespoons of oil and a little of the butter in a deep oven proof dish and seal the mushrooms in batches (listening to the ghostly voice of Julia Child in my ear "do not crowd the pan) until browned. 

The mushrooms will absorb some of the oil so you will need to refresh this for each batch.  At the end, you should have a little of both the oil and butter left, just enough to cook the onions and garlic (remembering to turn down the heat before placing these in the pan, otherwise the garlic will burn and turn bitter).  Once these have softened slightly, add the paprika, tarragon and cumin and stir thoroughly. 

Add the flour and keep stirring.  The mixture will turn "claggy" and dry, and it is at this point you add the sherry, gradually, until a thick paste is formed.  Then add an equal quantity of water, again gradually, until it is the consistency of thick cream.  Add the capers and simmer the sauce for a few more minutes and then add the mushrooms.  Cover and turn the heat down to low, checking and stirring intermittently for the next 40 minutes.

About 10 minutes before the end, add the soured cream and chives.

Finally, serve with savoury rice.