{"id":653,"date":"2010-09-20T09:39:40","date_gmt":"2010-09-20T08:39:40","guid":{"rendered":"http:\/\/aniam.co.uk\/blog\/?p=653"},"modified":"2010-11-29T14:51:39","modified_gmt":"2010-11-29T14:51:39","slug":"wild-mushroom-stroganoff-recipe","status":"publish","type":"post","link":"https:\/\/aniam.co.uk\/blog\/wild-mushroom-stroganoff-recipe\/","title":{"rendered":"Wild Mushroom Stroganoff (Recipe)"},"content":{"rendered":"

Here is my recipe for Wild Mushroom Stroganoff with rice.<\/p>\n

<\/p>\n

Preparation time: 2-3hrs\u00a0\u00a0\u00a0 Cooking time: approx 15-20 mins<\/p>\n

Ingredients:<\/p>\n

Wild Mushrooms
\n1 Onion (thinly sliced)
\n2-3 slices smoked bacon (optional for veggies)
\nsingle cream
\nworcester sauce
\nmushroom ketchup
\nsalt and black pepper
\nbutter & olive oil
\n1 penknife
\n1 paper carrier bag
\nsuitable woodland
\na lifetime of mushrooming experience (or friend with suitable expertise)
\n1 friend (optional, except as per above)<\/p>\n

Method:<\/p>\n

1. Take the penknife, paper bag and friend and head for the woodland. The friend is optional but adds to the flavour – four eyes are better than two, good conversation is a bonus and they make you look less like a total nutter when you squeal and jump up and down with delight.<\/p>\n

2. Carefully peel eyes and stroll around the woodland. Season liberally with experience whilst slowly collecting suitable specimens until the paper bag is full, or to taste. Return to domicile.<\/p>\n

3. Wash the mushrooms well to remove woodland detritus and allow to dry. (Wiping is only suitable for plastic-wrapped supermarket ones).<\/p>\n

4. Approximately 20-30 mins before you plan to dine, put the rice on to cook, using your preferred method.<\/p>\n

5. Fry the onion and bacon in a little olive oil. Meanwhile, slice the mushrooms, discarding any grotty, woody or unwanted bits and peeling if necessary. Add to the saucepan with a little butter and fry gently until softened.<\/p>\n

6. Add a tbsp or so of flour, toss the mushroom mixture in it and then add a little water or milk to make a roux. Season with a few drops of mushroom ketchup and worcester sauce, add salt and pepper to taste, then pour in some single cream. Heat through gently until the rice is ready and serve.<\/p>\n

7. Congratulate self on excellent and virtually free gourmet meal.<\/p>\n

Any leftovers can be frozen or reheated (and added to) the following day.<\/p>\n

ELF SAFETY WARNING:<\/span>
\nThose elves concerned with your safety feel it necessary to point out that it is extremely unwise to go gaily trotting into the woods armed only with a pocket guide and no expertise, as you will most likely end up in A&E, spoiling your day somewhat.
\n<\/span><\/span><\/h6>\n


\n<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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