There are some recipes that I make often, like African Vegetable Curry, Thai Green Curry and Russian Mushroom Tofu Strogonoff, but sometimes I do like to try other variations. So when I won Mildreds Cookbook a couple of weeks ago, I knew exactly what I wanted to make first - the Lapsang Scented Mushroom Stroganoff and it was bookmarked. I must mention though that I do not like drinking Lapsang Souchang. I find its smokiness overwhelming, but I was curious to try it in a vegetarian main meal as I could see how the smokiness could lend itself to a dish like Strogonoff.
I have never been to Mildred's Restaurant in Soho, London. The plan is of course to dine there one-day, as I have both heard and read some positive reviews. However, I don't venture out of South Wales that often, the furthest we travel at weekends is just over the border - sometimes into Bristol and sometimes Bath. So I am pleased to now have the opportunity to have a little Mildred's inspiration in my home through the cookbook.
Well yesterday when I got home from work, glad to be indoors as the weather had suddenly turned to streaky chilly rain and this gave me the perfect excuse to make a deep warming dish.
The original recipe for Lapsang Mushroom Stroganoff is for 8 people, but I halved the quantity. The paprika stained Lapsang Souchong creamy sauce was thickened with cornflour and lusciously rich. Although I only used chestnut mushrooms, roasting them in the oven for 15 minutes or so, did somewhat make them seem more 'meatier'. I will so, so be making this again and it made a welcome change from my usual Mushroom Tofu Strogonoff.
If the authors of Mildred The Cookbook grant me permission to publish the recipe here on my blog, then I will up-date this post, otherwise you will have to get your mitts on the cookbook. Here is a link to a review of Mildreds The Cookbook. I am sharing this with for Bookmarked Recipes hosted by Tinned Tomatoes.