Wild Mushroom Stroganoff with Egg Noodles

• 3garlic cloves, minced
• 600 gmixed wild mushrooms, or chestnut mushrooms, torn or sliced
• salt and black pepper
• 1onion, finely diced
• 1 tbspsmoked paprika
• 200 mlvegetable stock
• 150 mlsoured cream
• 30 gunsalted butter
• 1 tbspolive oil
• 1 tspDijon mustard
• 1 tbspWorcestershire sauce
• 300 gdried egg noodles
• 15 gflat-leaf parsley, roughly chopped

Method

1. 1Heat the oven to 220°C fan. Put two large shallow roasting trays in the oven as it heats. Toss the mushrooms with the olive oil and a little salt and pepper. Spread them across the hot trays in a loose single layer. Roast for 18–22 minutes, turning once and swapping the trays halfway, until the edges are deeply golden and most of the released water has evaporated. Two trays give the mushrooms room to brown without standing over a frying pan.
2. 2While the mushrooms roast, melt 20 g of the butter in a wide sauté pan over a medium heat. Add the onion and cook for 10–12 minutes, stirring occasionally, until soft and golden at the edges. Lower the heat, add the garlic and smoked paprika and stir for 30 seconds. The paprika should smell warm and smoky; do not let it blacken.
3. 3Pour in the stock and Worcestershire sauce and scrape the base of the pan. Simmer for 4–5 minutes until reduced by about a third, then turn the heat low. Stir in the Dijon mustard. Bring a separate large pan of salted water to the boil while the sauce reduces.
4. 4Cook the egg noodles to the packet timing, aiming to drain them as the mushrooms finish roasting. Reserve a mug of cooking water. Toss the drained noodles with the remaining 10 g butter to keep them loose.
5. 5Take the sauce off the heat and stir in the soured cream. Fold in two-thirds of the roasted mushrooms and any juices from the trays. Add the noodles and half the parsley, then toss gently until the smoky sauce coats the strands. Add the reserved noodle water a tablespoon at a time if needed: the sauce should cling, with a little gloss in the bottom of the pan. Warm very gently if necessary, without boiling the cream.
6. 6Taste and adjust the salt and black pepper. Divide between four warm bowls and scatter the remaining roasted mushrooms and parsley loosely over the noodles. Keep those final mushrooms on top for a firmer bite against the coated noodles.

Per serving

kcal

517

protein

17.4g

fibre

5.6g

carbs

67.1g

fat

21g