I’m calling this a stroganoff however, in reality the heart of this recipe is about how to turn a handful of mushrooms into something incredible. I find this type of recipe super helpful to have in my arsenal because I’ve almost always got more mushrooms in my fridge than I need. This recipe means mushrooms never go to waste. All weights and measurements are eyeballed, I really want to set people free from feeling bound to a recipe. Cooking shouldn’t be an exact science, it’s an art form. We need to get comfortable and acquainted with our intuition!
- INGREDIENTS TO GET READY
- 170g mixed exotic mushrooms (I used a large punnet)
- 1 large white onion - chopped
- 3 garlic cloves - minced
- 2-3 sprigs of fresh thyme (We picked our home grown thyme)
- Double cream - about 250ml
- Wine (I used a nice Pinot) - a good glug
- 1 tbsp mustard
- A good glug of Geo Watkins Mushroom Ketchup
- Handful of freshly chopped parsley (again we used home grown).
- Olive oil
- For the Flatbread
- 500g good quality (preferably organic) strong white flour - if you can get it, stoneground
- PUT IT TOGETHER
- 1. Combine flatbread dry ingredients and mix
- 2. Add wet ingredients and get your hands in there!
- 3. Knead on a floured surface until dough is tight, springy and smooth
- 4. Cover with a cloth in a bowl until it’s risen to about double the size
- 5. Take the risen dough and hand shape it on a floured surface (500g yields about 4
- 6. decent sized flatbreads)
- 7. I cooked my flatbread directly on the embers of some good quality lumpwood charcoal (no chemicals). You can also use a very hot oven but, trust me, cook it on embers if you can!
- 8. Get a cast iron pan screaming hot
- 9. Add a good glug of olive oil to the pan and get the onion and garlic in there (get it moving nice and quickly).
- 10. As the onions start browning, add the mushrooms.
- 11. Add the mustard, Geo Watkins and wine and mix quickly
- 12. Dash in the thyme
- 13. Add the cream and parsley a few minutes before you’re ready to serve!
- 14. Serve hot and fresh, straight from the pan with your freshly baked flatbread