This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner which is often served with rice or bread but can be added to tagliatelle to turn it into a pretty special creamy mushroom pasta too.
Ingredients (for 2)
~2 tbsp Olive Oil
~1 tbsp Butter
~1 Onion
~2 Cloves Garlic
~200g Oyster Mushrooms
~100g Chestnut Mushrooms
~1 tbsp Paprika
~1 tbsp Flour
~Glass of White Wine
~300ml Vegetable Stock
~4 tbsp Creme Fraiche
~Juice of Half a Lemon
- Heat the oil and butter in a wide saucepan and fry the onion and garlic gently for 7 minutes until soft and translucent.
- Chop both types of mushrooms into decent-sized chunks and add to the pan, turning the heat up to medium-high. After about 5 mins, when they begin to colour, add the Paprika and stir well, then add the flour and stir to coat the mushrooms.
- Add the wine and stir well, deglazing the pan as you go to get all the flavours mixed in. Allow to boil for a minute or two, then add the stock and boil down for around 5 minutes until it begins to thicken.
- Spoon in the double cream, mix well, allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread, or tagliatelle pasta.