CREAMY SPICY AND SMOKY MUSHROOM STROGANOFF WITH BLACK GARLIC
Our friends at The Original Black Garlic have shared the perfect winter warmer with us, filled with rich flavours and wonderful wild mushrooms for a hearty mid-week meal.
1 brown onion, chopped
3 garlic cloves, finely chopped or grated
2 Black Garlic cloves, finely chopped or grated
2 sprigs of fresh thyme
1 tbsp fresh tarragon, chopped
1 tbsp parsley, chopped and extra to garnish
1/4 tsp chipotle pepper (less or more depending on heat preference)
1/2 tsp paprika powder (sweet)
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp nigella seeds (black onion seeds)
85ml+ of mushroom stock
300g wild mixed mushrooms
1/4-1/3 cup Guernsey double cream
Rapeseed oil, to fry
Maldon sea salt
- Oil the pan then fry the onion, garlic, black garlic in the pan on medium to low heat with tarragon, thyme till they soften up.
- Add the spices and the parsley let in corporate then add the mushrooms. Add a pinch of sea salt. The sauce will coat the mushrooms, add the mushroom stock bit by bit.
- Once the mushrooms are nearly cooked add the cream bit by bit. You can make it as creamy as you want, depending on preference.
- Serve with crusty bread, pasta or steamed vegetables like cauliflower. Garnish with parsley and herbs. Sea salt and pepper to taste.