This creamy mixed mushroom sauce is ideal for a dinner party. Serve it with toasted buckwheat, brown rice or a mixture of wild rices and garnish with snipped chives. For best results, choose a variety of different mushrooms-wild mushrooms such as chanterelles, ceps and morels add a delicious flavour and texture to the stroganoff, as well as adding colour and producing a decorative appearance.
25g/1oz/2 tbsp butter
Mushrooms, cut into bite size pieces, including 2/3 button
(white)mushrooms and 1/3 assorted wild or unusual mushrooms
35ml/13fl/oz/1 1/2 cups white wine sauce
250ml/8fl/1cup sour cream
1. Melt the butter in a pan quickly cook the mushrooms, in batches, over a high heat, until brown. Transfer the mushrooms to a bowl after cooking each batch.
2. Add the sauce to the juices remaining in the pan bring to the boil, stirring. Reduce the heat and replace the mushrooms with any juices from the bowl. Stir well and heat for a few seconds, then remove from the heat.
3. Stir the sour cream into the cooked mushroom mixture and season to taste with salt and lots of freshly ground black pepper. Heat through gently a few seconds, if necessary, then transfer to warm plates and serve immediately.