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.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Set up your Egg for a direct cook at 180°C with your stainless steel grid and a skillet.
- 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.
- 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.
- Add the white wine and cook for a minute.
- Next, add the mustard and stock. Give it a good zhuzh! Taste and season with salt and pepper.
- Let it simmer for 5 to 10 minutes until the the liquid has reduced and the sauce has thickened.
- Add the crème fraiche and stir through.
- Remove from the heat. To finish, sprinkle over some fresh parsley.
- 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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