I was eating alone tonight – Janie out – so resisted the temptation of a ready meal for one. We had loads of mushrooms in – so, one of my few ‘veggie’ evenings began!
Timing is everything in cooking. Mushroom
Stroganoff is almost as delicately balanced as Beef Strog is – except that is a might bit scarier if you have £8 worth of steak going in. Here’s my order of play:
- Chop a rather small – or half as you are alone – onion into nice large segments, and get them sweating in oil over a low heat (you want them to caramelize a little, not fry instantly)
- Get the rice on – using the absorption method 3 fluid ounces rice (it works – rice is almost like a liquid for measuring!), into a solid pan, with a good lid – put the rice into melted butter; swirl it around until all the grains glisten. I add half a teaspoon of ground coriander for two – so 1/4 for just me…then 6 ounces of boiling water – stir all rice back down into the liquid, and get that lid on. Set timer for 13 minutes
- Wash and chop your mushrooms – I used 7 medium sized ones for me, and add them to the frying pan – swirl them around a bit.
- 5 mins to go – add a small glass of dry white wine (or Manzanilla – very dry – sherry for me – not white open!)
- 1 minute to settle down – then add two dessertspoons of creme fraiche, and a good grating of nutmeg (just adds so much flavour)
- I stirred two chopped spring onions into the rice after it cooked – just for colour, taste – and one of my five a day!
OK – yes, it was a bit liquid heavy – but served in pasta bowls, with a few chopped tomatoes on for colour and fun again – it was quite good! (You will have to believe me, as I was the only one there, and it’s all gone now!)