Mushroom & Cashew Stroganoff

We’ve been trying to keep our fridge relatively empty recently. It’s all too easy to lose things at the back behind a jungle of spring greens or troop of jars. This does mean that we’ve been having a few “alas the cupboard is bare” moments of late.

I was greeted with a rather empty and forlorn refrigerator when I returned from work yesterday. There was mushrooms, an onion, some crème fraiche and very little else (apart from our usual parade of jars and condiments on the top shelf). On the countertop languished the dog end of a bottle of red cooking wine. Inspired by James Ramsden’s slutty lunch, I decided to throw our odds and ends together into the best dish possible. You know what? It was actually really tasty. The added bonus being that it was cheap and easy to prepare. It was creamy and mushroom-y (as you’d imagine) but the cashews gave it pleasing crunch to contrast with the soft ‘shrooms. A sort-of stroganoff. Now then, maybe we should think about going food shopping...

Mushroom and Cashew Strogan-something

Serves 4

1 onion, chopped roughly

300g mushrooms, sliced

2 cloves of garlic (or to taste)

2 tsp paprika

1 large sprig of thyme

¼ vegetable/beef stock cube

200ml red wine

100ml reduced fat crème fraiche or sour cream

Generous handful of cashew nuts

Oil for frying

-       Sweat the onion on a low heat for about 10 minutes until softened.

-       Add the mushrooms, cover and sweat for a further 5 minutes until they are soft.

-       Add the garlic and paprika to the pan and stir in. Allow the garlic to cook for a minute or so.

-       Pour in the wine. It should just cover the mushrooms in the pan. If not, add some boiling water.

-       Crumble in the stock cube and add the thyme then stir well until the cube is completely dissolved.

-       Turn up the heat and simmer for 15 – 20 minutes to mellow the wine.

-       Lower the heat to minimum and stir in the crème fraiche and cashews.

-       Serve with rice or with a jacket potato.