Mixed Mushroom Stroganoff

A stroganoff is very quick to make and is packed with flavour. This recipe combines three different types of mushrooms to give optimum impact and texture; the types you choose to use can be changed to suit your taste.

Le Creuset Toughened Non-Stick 26cm Deep Frying Pan. Made in the deep-sided frying pan there is plenty of room to turn the mushrooms as they cook and the residues from the sauce rinse very easily from the non-stick surface.  

Serves 4

• 125g (4oz) shitake mushrooms125g (4oz) oyster mushrooms
• 125g (4oz) chestnut mushrooms
• 2 tablespoons extra virgin olive oil
• 2 shallots, chopped finely
• 60ml (1/4) cup full bodied red wine
• 2 heaped tablespoons soured cream
• 2 level teaspoons tomato purée
• ½ level teaspoon Dijon mustard
• Salt
• Freshly ground black pepper
• 1 tablespoon fresh chopped flat leaf parsley for garnish

1) Clean all the mushrooms and chop into large bite size pieces – they will shrink a little as they cook.

2) Heat the oil in the pan over a medium setting. Add the shallots and fry gently until softened but not coloured.

3) Add all the mushrooms and cook until they are beginning to soften. Stir in the wine, soured cream, tomato purée and mustard. Season with a little salt and pepper. Cook, stirring, for just a few moments until the sauce is smooth and hot. Taste and adjust the seasoning.

Serve with plain boiled rice.