Garlic mushroom recipe is one that I cooked when at Uni when entertaining friends.
Serve each with tagliatelle - the Stroganoff on top of a pile and the rest mixed in with the Garlic Mushrooms.
Turkey Stroganoff - serves 4
300g sliced mushrooms (combination of button and chestnut mushrooms)
Dry fry over a medium heat, tossing frequently
Add 2 tbsp butter (I used the butter from the top of the turkey) and two finely chopped medium onions and sauté until onions are transparent.
Add:
- 350g cooked turkey chopped into bite sized peieces
- 125ml turkey stock or, even better, left over turkey gravy
- 1tbsp fresh thyme or 1tsp dried thyme
- Large pinch grated nutmeg
- salt and pepper
Combine and heat through.
Take off the heat and add 250ml greek yoghurt (or sour cream or creme fraiche). Add small amount of pasta cooking water to thin if required.
Taste and season further if required (it does need more salt than you think).
Garlic Mushroom sauce for pasta - serves 2
Heat 2 tbsp olive oil in a frying pan. Add 300g sliced mushrooms (at least combination of button and chestnut mushrooms) and fry for about 10 minutes until excess liquid has evaporated. Tip onto a plate.
Heat 1 tbsp of olive oil in the pan and add 2 finely sliced garlic cloves and fry gently until just turning golden. Tip the mushrooms back into the pan, add zest of half a lemon, handful of grated Parmesan and toss together with pasta for two (150g uncooked weight if making this by itself) and 3 tbsp of the pasta cooking water to heat through.
Season with salt, pepper and a few drops of lemon juice. Serve sprinkled with handful of chopped parsley and more grated parmesan.
