Mushroom Stroganoff

Mushroom Stroganoff: Step by Step

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1. Drain the soaked cashews and blend with the 150 ml of water until completely smooth. Set aside.

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2. Heat 1 tablespoon of the oil in a large frying pan over high heat and brown a third of the mushrooms, 4 minutes, without stirring much. Tip out and repeat twice more with more oil.

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3. Add the last tablespoon of oil and cook the onions over medium heat for 10 minutes until soft and golden.

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4. Add the garlic for 1 minute, then take the pan off the heat and stir in both paprikas — off the heat, so they bloom without burning.

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5. Return to a low heat, stir in the flour and cook 90 seconds.

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6. Pour in the wine and let it bubble 2 minutes, scraping the base, then add the stock a third at a time, stirring smooth.

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7. Return the mushrooms with the mustard and soy sauce and simmer 8 minutes until the sauce coats a spoon.

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8. Meanwhile cook the pasta to 1 minute short of the packet time and drain, keeping a mugful of water.

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9. Take the sauce off the heat and stir in the cashew cream, lemon juice, salt and pepper. Do not boil it after this point.

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10. Fold through the drained pasta with a splash of its water, then the dill and parsley.

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Worth Getting Right

• Three batches of mushrooms. One crowded pan gives grey mushrooms and a thin sauce.
• Paprika off the heat, as always.
• Do not boil after the cashew cream goes in — it splits and turns grainy.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve With It

A green salad with a sharp dressing · A glass of Pinot Noir · Pickled cucumbers

Sides from the same cuisine on this site: Vinegret, Olivier Salad.

Storage

Refrigerated for 3 days. Reheat gently without boiling, loosening with water.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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