20-Minute Mushroom Stroganoff
Rich and creamy stroganoff is just what we crave on a chilly winter evening, but it’s not exactly weeknight friendly. This lightened-up vegetarian version from Jamie Oliver’s new cookbook, Ultimate Veg, checks the same comfort-food boxes and happens to take 20 minutes from start to finish.
Never flambéed before? It’s actually easy, as long as you follow a few important tips. Always remove the pan from the heat before adding alcohol or you risk burning your eyebrows off (at the very least). It’s also a good idea to keep a lid nearby if you need to put out any lingering flames.
Excerpted and adapted from Ultimate Veg: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.
14 ounces mixed mushrooms, trimmed and torn if large
1 red onion, peeled and thinly sliced
1 tablespoon extra-virgin olive oil
2 garlic cloves, peeled and thinly sliced
4 pickled pearl onions, finely chopped
2 cornichons, finely chopped
4 sprigs fresh Italian parsley, leaves and stems divided, roughly chopped
1 tablespoon capers
3 tablespoons whiskey
¼ teaspoon smoked paprika, plus more for garnish
3 ounces low-fat crème fraîche or sour cream
Kosher salt and freshly ground black pepper
Rice, for serving
1. Place a large nonstick skillet over high heat, and add the mushrooms and onion in a single layer. Sauté, stirring regularly, until fragrant, about 5 minutes (this will bring out the nutty flavor). Add the oil, then add the garlic, pickled onions, cornichons, parsley stems and capers; cook about 3 minutes.
2. Remove the skillet from the heat (leave the flame on), add the whiskey, tilt the skillet toward the flame to carefully ignite, and, once the flames subside, add ¼ teaspoon paprika, the crème fraîche and the parsley leaves, then toss together. Loosen with a splash of water to a saucy consistency if needed, and season to taste with salt and freshly ground black pepper. Divide between two plates, garnish with paprika and serve with fluffy rice.