Delicate mushroom stroganoff

• dried porcini mushrooms↗10g g
• olive oil↗2 tbsp tbsp
• butter↗2 tbsp tbsp
• banana shallots↗3

  finely chopped

• mushrooms↗400g chestnut or portobellini g

  chestnut or portobellini, sliced

• garlic cloves↗2

  minced

• wild mushrooms600g g

  sliced if large

• tomato paste2 tsp tsp
• all‑purpose flour↗2 tbsp tbsp
• smoked paprika↗1 tsp tsp
• brandy↗100ml ml
• sour cream↗300ml ml
• whole‑grain mustard↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Place the porcini in a heat‑proof jar and pour 400 ml of boiling water over them. Let steep.

2. 2

   Heat the oil and butter in a large deep skillet over medium heat and sauté the shallots for 5 minutes until soft. Add the chestnut mushrooms, increase heat to medium‑high and sauté for 5‑10 minutes until lightly golden. Add the garlic and wild mushrooms and sauté another 5 minutes, then stir in the tomato paste, followed by the flour and smoked paprika for about 30 seconds until the flour is absorbed.

3. 3

   Pour the brandy into the pan and simmer for 5 minutes until almost evaporated, then add the rehydrated porcini and mushroom broth, leaving the last broth crumbs at the bottom of the jar. Bring to a boil, then stir in the sour cream and whole‑grain mustard. Season and simmer for 5‑10 minutes until the sauce reduces enough to coat the mushrooms. Serve with mini‑roasted potatoes.