This recipe was inspired by seeing a photograph of Mushroom Stroganoff and I was initially going to serve it over farro but once it was made I realized it could be a sauce for lots of other things – chicken, steak, pork or served over toast. Real stroganoff uses sour cream. I substituted lite coconut milk. The mushrooms were a mixture of baby bella, a variety of mixed mushrooms and dried porcini mushrooms and I used the porcini water as part of the sauce. Herbs were parsley and thyme. The secret ingredient at the end of cooking was a teaspoon or two of anchovy paste – it works as a flavor enhancer and is a brilliant to have on hand for occasions such as this.
1 tbsp. olive oil
1 medium onion – finely chopped
1 large clove of garlic – grated
8 oz. baby bella mushrooms – sliced
8 oz. mixed mushrooms – cremini, etc. – sliced
8 oz. dried porcini mushrooms – soaked for 30 minutes and drained, reserving the liquid
1 can of lite coconut milk
1 tbsp. parsley – finely chopped
1 tbsp. fresh thyme – shopped
1 tsp. corn starch
Heat oil in a skillet and when nice and hot add the onion. Soften but don’t brown.
Next, stir in the garlic and let cook for a few minutes.
Tip in all the mushrooms followed by the coconut milk, porcini liquid and the herbs.
Mix a teaspoon of corn starch with some of the liquid and blend together, then pour back into pan. This will thicken the sauce.
Cook for about 10 minutes, stir in a teaspoon or two of anchovy paste, season with freshly ground black pepper, stir and cook a further couple of minutes.
