Jamie Oliver’s mushroom stroganoff

Crunchy cornichons, fragrant capers, creamy whisky sauce & parsley. Look out for seasonal wild mushrooms in supermarkets and local farmers’ markets – they’re absolutely extraordinary and will add so much bonus flavour to this dish.

Jamie Oliver mushroom stroganoff
Richard Clatworthy

SERVES 2

20 MINUTES

400g mixed mushrooms
1 red onion
2 cloves of garlic
4 silverskin pickled onions
2 cornichons
4 sprigs of fresh flat-leaf parsley
olive oil
1 tablespoon baby capers
50ml whisky
smoked paprika
80g half-fat crème fraîche

1. Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.

2. Place a large nonstick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly. Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers. After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add 1/4 of a teaspoon of paprika, the crème fraîche and parsley, then toss together. Loosen with a splash of boiling water to a saucy consistency and season to taste with sea salt and black pepper.

3. Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.

NUTRITION PER SERVING 251 kcal; 13.9g fat (5.2g saturated); 6.7g protein; 11.9g carbs; 7.9g sugars; 0.8g salt; 4.3g fibre 

Buy Jamie’s new book with 20 per cent off

Veg by Jamie Oliver will be published by Penguin Random House on 22 August, price £26. To pre-order a copy for £20.80 until 25 August call 0844 571 0640; p&p is free on orders over £15.