Name: Deluxe mushroom stroganoff
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 10g dried porcini mushrooms -; 2 tbsp olive oil -; 2 tbsp butter -; 3 banana shallots, finely chopped -; 400g chestnut or portobellini mushrooms, sliced -; 2 garlic cloves, crushed -; 600g wild mushrooms, sliced if large -; 2 tsp tomato purée -; 2 tbsp plain flour -; 1 tsp smoked paprika -; 100ml brandy -; 300ml soured cream -; 2 tbsp wholegrain mustard -

Ingredients for - Deluxe mushroom stroganoff

1. 10g dried porcini mushrooms

2. 2 tbsp olive oil

3. 2 tbsp butter

4. 3 banana shallots, finely chopped

5. 400g chestnut or portobellini mushrooms, sliced

6. 2 garlic cloves, crushed

7. 600g wild mushrooms, sliced if large

8. 2 tsp tomato purée

9. 2 tbsp plain flour

10. 1 tsp smoked paprika

11. 100ml brandy

12. 300ml soured cream

13. 2 tbsp wholegrain mustard

How to cook deliciously - Deluxe mushroom stroganoff

1 . Stage

Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak.

2 . Stage

Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed.

3 . Stage

Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.