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Foraged Pine Bolete Stroganoff

Foraged Pine Bolete Stroganoff

Our central and eastern European friends have a much stronger tradition of gathering and eating wild Mushrooms than we do. Which is cool for us when I find something which I know is not poisonous and good eating!

This is out take on a traditional Russian recipe, modified to suit the ingredients we had available. All we actually needed to buy specifically was a small bottle of White Wine at £1.35 which we used half of - Because we tight like that!

Ingredients:-

1 Onion, chopped
2 Garlic cloves, crushed
¼ tsp Paprika
¼ tsp Cayenne Pepper
2 Button Mushrooms, thickly sliced
4 Forages Pine Bolete Mushrooms cleaned and thickly sliced
100ml White Wine
150g Basmati Rice
A glug of Soy Sauce
500ml Vegetable Stock
100ml Sour Cream
A sprinkling of home grown Parsley for some colour
Salt & Pepper
Oil to fry

Method:-

(1) In a large frying pan heat a little oil on a medium-low heat.
(2) Add the Onion and Garlic, cook for about 5 minutes until soft but not coloured. Add the Paprika and Cayenne Pepper. Season with Salt & Pepper.
(3) Cook for a further couple of minutes, stirring frequently.
(4) Add all the mushrooms, and fry on a medium heat for about 5 minutes until golden brown all over.
(5) Stir in the Soy Sauce.
(6) Meanwhile cook the Rice in another pan.
(7) Turn down the heat under the Mushroom mixture, add the stock a little at a time. Let this reduce for a few minutes.
(8) Add the Wine and reduce by a third.
(9) Finally stir in the Sour Cream.
(10) Serve over the drained Rice.

It’s clearly not the most photogenic dish even garnished with a bit of Parsley, but looks can and are deceptive!

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Nasi Goreng with Sardines

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Category: Recipes

Nasi Goreng with Sardines recipe, eat well on universal credit

Mooching around the local supermarket looking for inspiration the other day I happened upon two packs of Sardines for a little over £2. £2 for 12 reasonable sized Sardines had to be done really.

Sue found the recipe. But we think it had lost something in the translation so she went a bit free-style! One thing they certainly forgot to mention is that this dish would be considerably better if you filleted the Fish. We both found the little bones a bit annoying.

Ingredients:-

Sardines ( Please fillet them or ask your fishmonger )
2 Eggs, beaten
4 Spring Onions, 2 chopped, 2 shredded
2 Cloves of Garlic, minced
1 Tbsp of Shrimp Paste
½ Tsp of Turmeric
2 Tsp of Tomato Puree
2 Red Chillies, sliced
200g of boiled Rice
400ml of Fish Stock
150g of small Prawns
1 Tbsp of Soy Sauce (Gluten free for us)
A handful of Coriander, chopped
2 Tbsp of Oil
Bonito Flakes to garnish

Method:-

(1) Heat the grill to a high heat.
(2) Brush the Sardines with a little Oil and grill for 4 minutes on each side.
(3) Remove and set aside.
(4) Heat a little Oil in a frying pan and cook the Eggs to a thin Omelette.
(5) Slide onto a plate to cool.#
(6) Add a little more Oil to the pan and then add the Chopped Spring Onions, Garlic, Shrimp Paste, Turmeric, Tomato Puree and half of the Chillies.
(7) Stir everything together to form a paste and add the boiled Rice, Prawns and Fish Stock.
(8) Season with Soy Sauce and stir for 5 minutes.
(9) Roll the Omelette and cut into strips, adding the the pan.
(10) Cut the Fish into chunks and the the pan.
(11) Stir gently for a further minutes.
(12) Serve garnished with Shredded Spring Onions, the remaining Chillies, Coriander, Bonito |Flakes and a dash of Soy Sauce.

Although the preparation took Sue quite some time the flavour combination was really different. Certainly a recipe we’ll repeat. Who knows when though?!

 

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