Tag Archives: France

Mushroom Stroganoff

If you are a lover of mushrooms then Mushroom Stroganoff is a great recipe for you. I think it works best with mixed mushrooms; whatever happens to be in season. A splash of brandy adds real depth of flavour. Smoked paprika gives a wonderful smokey intensity.

This makes a fine dinner party or special occasion dish. I like to serve it with French Pilau Rice, Petits Pois Frais à la Française and Courgettes and Tomato.

Serves 2

Ingredients:

  • 500g mixed mushrooms (such as chestnut, portobello, button, oyster, shitake, chanterelles
  • 15g dried porcini mushrooms
  • 25g butter
  • splash of olive oil
  • 1 large onion
  • 1 garlic clove
  • pinch of thyme
  • pinch of caraway seeds
  • 1 tsp smoked paprika
  • 2 tbsp brandy
  • 2 tbsp dry sheer or dry white wine
  • 100ml vegetable or mushroom stock
  • 100ml cream
  • 2 tbsp chopped parsley

Method:

  1. Soak the dried porcini mushrooms in hot water until soft. squeeze out excess water, and retain the soaking liquid. Roughly chop.
  2. Chop the onion, finely chop the garlic.
  3. Wipe the mushrooms and cut into 1/2cm slices.
  4. Heat the butter in a large frying pan with a splash of olive oil.
  5. Fry the onions gently for about 5 minutes until soft.
  6. Add the garlic, sliced mushrooms, chopped porcini, thyme and caraway seeds. Turn the head up
  7. slightly and fry the for a further 5 minutes or so until the mushrooms start to brown.
  8. Add the smoked paprika and fry for a further 30 seconds.
  9. Add the brandy and sherry and flame to burn off the alcohol.
  10. Add the cream, stock and porcini soaking liquid, bring to the boil and simmer for 5 minutes until the sauce has thickened.
  11. Serve scattered with freshly chopped parsley and a really good grind of black pepper.
  12. Mushroom Stroganoff

Mushroom Stroganoff

If you are a lover of mushrooms then Mushroom Stroganoff is a great recipe for you. I think it works best with mixed mushrooms; whatever happens to be in season. A splash of brandy adds real depth of flavour. Smoked paprika gives a wonderful smokey intensity.This makes a fine dinner party or special occasion dish. I like to serve it with

Serves 2
Time: 30 minutes
Difficulty: **
Origin: French
Good with: French Pilau Rice, Petits Pois Frais à la Française and Courgettes and Tomato..

Mushroom Stroganoff

If you are a lover of mushrooms then Mushroom Stroganoff is a great recipe for you. I think it works best with mixed mushrooms; whatever happens to be in season. A splash of brandy adds real depth of flavour. Smoked paprika gives a wonderful smokey intensity.

This makes a fine dinner party or special occasion dish. I like to serve it with French Pilau Rice, Petits Pois Frais à la Française and Courgettes and Tomato.

Serves 2

Ingredients:

  • 500g mixed mushrooms (such as chestnut, portobello, button, oyster, shitake, chanterelles
  • 15g dried porcini mushrooms
  • 25g butter
  • splash of olive oil
  • 1 large onion
  • 1 garlic clove
  • pinch of thyme
  • pinch of caraway seeds
  • 1 tsp smoked paprika
  • 2 tbsp brandy
  • 2 tbsp dry sheer or dry white wine
  • 100ml vegetable or mushroom stock
  • 100ml cream
  • 2 tbsp chopped parsley

Method:

  1. Soak the dried porcini mushrooms in hot water until soft. squeeze out excess water, and retain the soaking liquid. Roughly chop.
  2. Chop the onion, finely chop the garlic.
  3. Wipe the mushrooms and cut into 1/2cm slices.
  4. Heat the butter in a large frying pan with a splash of olive oil.
  5. Fry the onions gently for about 5 minutes until soft.
  6. Add the garlic, sliced mushrooms, chopped porcini, thyme and caraway seeds. Turn the head up
  7. slightly and fry the for a further 5 minutes or so until the mushrooms start to brown.
  8. Add the smoked paprika and fry for a further 30 seconds.
  9. Add the brandy and sherry and flame to burn off the alcohol.
  10. Add the cream, stock and porcini soaking liquid, bring to the boil and simmer for 5 minutes until the sauce has thickened.
  11. Serve scattered with freshly chopped parsley and a really good grind of black pepper.
  12. Mushroom Stroganoff

Crudités

Crudités make a really fantastic starter! They are, for those who do not know, batons of raw vegetables, which you dip in something.

They are extremely moreish, healthy, and depending on the dip, low calorie. Raw vegetables are ‘difficult’ to digest, so they give you a feeling of fullness. Continue reading Crudités

Tourte Limousine – French Potato Pie

Tourte Limousine is an attractive recipe from the Limoges region of France: a potato pie, where sliced potatoes are seasoned with melted butter, and when the pie is almost cooked, a mixture of egg, cream and herbs are carefully poured in through a hole in the top. This is not for the faint-hearted, either cooking or eating!

You can make this one of two ways: in shortcrust pastry in a flan ring, or free standing with ready-made puff pastry.

I like to serve Tourte Limousine hot with Courgettes and Tomato. It will reheat pretty well, and is also delicious cold with salad. If you eat it cold,  you will probably need to sprinkle it with extra salt.

Serves 4
Time: preparation 45 minutes, baking 45 minutes
Difficulty: ****
Origin: France
Good with: Courgettes and Tomato, Salad

Carrots à la Forestière

Carrots à la Forestiere makes a wonderful vegetable dish accompaniment, or you could serve it as a starter on a slice of toasted ciabatta brushed with melted butter.

‘A la Forestiere’ means cooked with mushrooms. It is not a particularly low calorie recipe, and a bit seventies retro, but I do urge you to give it a try; you will not be disappointed!

Serves 2
Time: 45 minutes
Difficulty: ***
Good With: Vegetarian Sausages vegetarian sausagesNon-meat Balls

Soupe au Pistou

Soupe au Pistou made with fresh summer vegetables, enriched with the pistou (a French version of pesto) and served with rough country bread. Wonderful.

If you follow this recipe you are guaranteed a brilliant result, and your kitchen will be filled with the perfumes of Provence!

Serves 3
Time: 60 minutes
Difficulty: ***
Origin: France
Good with: country bread.