Meat Smoke Fire

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Meat Smoke Fire

Mushroom Stroganoff

Mushroom Stroganoff

This is our first attempt at a stroganoff. We had some mushrooms in the fridge and wanted a new topping for a jacket potato. This was the perfect pairing. It’s rich and delicious, hearty and inexpensive.

Cooking surfaces

Cast Iron Skillet

BBQ Temperature

200°C

Ingredients

  • 3 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic gloves, finely chopped
  • ¼ tsp smoked paprika
  • 250g (1 punnet) mushrooms, thickly sliced
  • good glug of white wine
  • 1 tbsp dijon mustard
  • 1 tsp italian herb seasoning
  • ½ tsp chilli flakes
  • salt and pepper to season
  • 100ml vegetable stock
  • 100g full-fat crème fraîche

Equipment

Method

  1. Setup your Egg for a direct cook at 180°C with your stainless steel grid and a skillet.
  2. Heat 1 tbsp of the oil in the skillet, add the onion and garlic. Sauté for 7 to 8 minutes. Then add the paprika and cook for another minute.
  3. Add the remaining oil and add the mushrooms and cook for about 5 minutes until golden brown. Don’t be tempted to stir them too frequently.
  4. Add the white wine and cook for a minute.
  5. Next, add the mustard and stock.  Give it a good zhuzh! Taste and season with salt and pepper.
  6. Let it simmer for 5 to 10 minutes until the the liquid has reduced and the sauce has thickened.
  7. Add the crème fraiche and stir through.
  8. Remove from the heat. To finish, sprinkle over some fresh parsley.
  9. Now you’re ready to serve with some crusty bread, rice or we served on top of a jacket. See our recipe for the Ultimate Baked Potato.

 

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