[sorry – took photo with iPhone and it didn’t come out well]
Using up: half a carton of double cream, some elderly mushrooms
I was going to do a mushroom sauce for tagliatelle, and then inspiration struck! I sent Pete out to see if there was any parsley left in the herb tubs while it was still daylight, and there was, which was good. There’s a little bit more left, which I shall use up tonight – watch this space!
Slice an onion in half lengthways, peel, and slice into rings as thin as you can. We did 1.5 onions which turned out to be slightly too much, so just use one big one for two of you.
Put this in a big frying pan with lots of butter and a fair amount of paprika; I didn’t measure it, but it was probably a couple of dessertspoons’ worth, at least. Let these cook down in the butter until soft, then add in a heap of thinly sliced mushrooms, and keep stirring until they’re cooked as you like. I added a bit of olive oil, as mushrooms as buggers for pulling the liquid out of a dish. When done, I added the juice of half a lemon, and the cream, and a good sprinkling of black pepper.
I’m slightly ashamed to say that we always have stroganoff with chips; oven chips, at that. I know it’s bad and wrong, but I don’t care. It’s fab.