CREAMY SPICY SMOKY MUSHROOM STROGANOFF

Ingredients

  • 1 chopped onion

  • 3 finely chopped or grated garlic cloves

  • 2 finely chopped black garlic cloves

  • 2 springs of fresh thyme

  • 1 tbs of chopped fresh tarragon

  • 1tbs of chopped parsley + to garnish

  • ¼ tsp of chipotle pepper (less or more depending on heat pref.)

  • ½ tsp of smoked paprika

  • 1 tsp of paprika powder (sweet)

  • ¼ gr. Cumin

  • ¼ of cayenne pepper

  • ¼ nigella seeds (black onion seeds)

  • 85ml + of mushroom stock

  • 1/4 -1/3 cup of double cream or vegan cream

  • 300 gr of mixed mushrooms

  • Rapeseed or neutral oil to fry (around 4tbs)

  • Sea salt and pepper to taste

Method

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Oil the pan then fry the onion, garlic, black garlic in the pan on medium to low heat with tarragon, thyme till they soften up.

 

Add the spices and the parsley let in corporate then add the mushrooms. Add a pinch of sea salt. The sauce will coat the mushrooms, add the mushroom stock bit by bit.

 

Once the mushrooms are nearly cooked add the cream bit by bit. You can make it as creamy as you want, depending on preference.

 

Serve with crusty bread, pasta or steamed vegetables like cauliflower. Garnish with parsley and herbs. Sea salt and pepper to taste.

Recipe by Eve Javis Cinnamon Green Kitchen

The original black garlic

85 GREAT PORTLAND STREET

London, W1W 7LT

United Kingdom

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