Although the sun has been peeking out, its been quite chilly today.
I made one of my quick suppers - Mushroom Strogonoff - its featured on my blog before, but in place of double cream I used soured cream. I also had some garlic chives that I picked up last weekend from a farmers market that I frequent every fortnight now. So I decided to mince some of these down to put into the strogonoff and I kept some stems back for garnish.
The garlic chives were new to me. They were certainly garlicky in taste. I found the some of the stems a tad tough sticking a little to my throat as I swallowed, so I would recommend mincing them.
You can serve the mushroom strogonoff over bulgar wheat or pasta if you wish, but my preference is steamed or boiled Basmati rice.
Mushroom Strogonoff with Garlic Chives
Serves 3 - 4
2 tablespoons of sunflower or vegetable oil
1 medium white onion, sliced thinly
4 cloves of garlic, chopped
250g mushrooms, left whole if small or sliced if you prefer
120ml soured cream
200ml vegetable stock made with 1/2 teaspoon of bouillon powder
1 tablespoon Tamari or soy sauce
Handful of garlic chives, minced - keep some back for garnishing if you want
Salt and pepper to taste
In a pan, heat one tablespoon of oil. Add onion and garlic and fry over medium heat until soft and golden. Add mushrooms and continue to saute for about 5 minutes until cooked through.
Add vegetable stock , the garlic chives and Tamari or soy sauce to the mushrooms, allow it to gently boil. Then turn the heat down. Add the soured cream and let it simmer for a few minutes until well combined with the vegetable stock.
Taste ad and adjust salt and pepper to taste.
Serve with plain basmati rice. Garnish with garlic chives.