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Mushroom stroganoff

Submitted by jeni 11 June 2009

Serve with rice



50g / 2oz butter,2 onions chopped,500g / 1lb mixed mushrooms - as many sorts as you can get.,150ml / ¼ pint red wine,1Tbsp tamari or soy sauce,3 tsp paprika,¼ tsp grated nutmeg,½ tsp ground cinnamon,salt & pepper,300ml ½ pint crème fraîche,chopped parsleyto garnish ( not essential)


Slice all the mushrooms. If you are using some dried, such as porcini soak them in a minimum amount of warm water and reserve the strained soaking water to add to the red wine.
Melt the butter in a big frying pan with a lid, add the onions and soften them, covered with the lid, on a low heat for 10 minutes.
Turn up the heat a little, add the mushrooms and mix them thoroughly. Replace the lid and cook until the juices start to release, about 5 minutes.
Add the red wine, and dried mushroom juice if you have any, tamari, paprika, cinnamon, nutmeg, salt and pepper.
Simmer with the lid off until the liquid reduces by half, about 5 minutes more.
Off the heat, stir in the crème fraîche and sprinkle with the parsley. Tarragon is probably more authentic, but it's not a herb I grow so parsley is fine.

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