Mushroom Stroganoff

This is my absolute favourite dish to eat over the autumn months when the nights are drawing in and the weather is getting cooler. It’s basically everything you want from an autumnal meal- flavoursome, comforting but packed full of goodness! I generally just use chestnut mushrooms but you can use whatever you prefer or can get your hands on!

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Serves 2 adults but increase as necessary

2 tbsp olive oil

1 red onion, choppped

3 garlic cloves, sliced

350-400g mushrooms, sliced

5-6 cornichons, finely chopped 

1 tbsp brown miso paste

300ml coconut milk

1/4 tsp smoked paprika

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Heat the oil in a medium frying pan and cook the onions over a high heat for 2 minutes before adding the mushrooms and garlic. Reduce the heat and cook for 15 minutes, stirring occasionally. The mushrooms should soften, turn slightly golden and release excess moisture. After 15 minutes add half the cornichons the brown miso, coconut milk and paprika. Bring to the boil and then reduce to a low simmer for 20 minutes. The sauce will reduce and become thicker. Remove from the heat and stir through the remaining cornichons before serving with rice and greens.