Mushroom Stroganoff
A vegetarian blast from the past…
I offered two vegetarian guests who are staying at one of the hotels for a week to choose any dish they wanted and I would cook it for them. Mushroom stroganoff was their choice and, despite hoping for something a little more adventurous I gladly cooked it and photographed it for the blog.
Every man and his dog seems to put stroganoff on their vegetarian menu, I know it can taste good if it’s done well but I still think it’s a bit of a kop out by chefs to be honest. When I first started cooking for this company my very first function featured this as the vegetarian choice. I shall always remember the banqueting manager trying his luck to see if I would be a pushover. He said to me “Let me tell you how I make my stroganoff” “You can try” I said “but I wouldn’t reccommend it, now get out!” He did.
So how do you make a quick and easy mushroom stroganoff? First off are the mushrooms, I use button or field as the main ‘bulk’ ingredient followed by one or two more elaborate varieties such as chanterelle, morel and St. George’s. Sweat a couple of diced shallots in a little olive oil and butter, add the larger mushrooms and cook until soft, season with as much paprika as you see fit and depending on heat strength. Cook this for a couple of minutes before adding a glass of brandy and setting your pan and kitchen on fire. Let the alcohol cook out before adding half a cup of fresh vegetable stock which has been flavoured with the peelings from the mushrooms. Reduce by half, through in a bay leaf and a sprig of thyme before bringing everything together with a slick of thick cream. Season to taste.
In a seperate pan fry your nicer varieties and serve on top of the creamy mushrooms. Serve with plain rice and crusty bread.
Now you’re talking !
Good stuff this - looks and sounds delicious !
I can understand your reluctance to revisit such dishes in the restaurant but I still think there’s room for them - especially superbly done and presented like above.
Maybe a small ‘retro section’ on a menu might be a gimmick worth considering.
Triple Portion table 5 !
Salivatingly Yours
Rod
April 28, 2009 @ 7:58 pm
Miles,
That looks and sounds delicious.
Your customers seem to have told you what they would really like and at the end of the day that is what they got. No doubt they were very happy with this. After all, isn’t that what it is all about?
Anne
April 28, 2009 @ 8:17 pm
Miles,
With my no gluten/no dairy thing, I’m a pain to cook for. That’s actually why I rarely go out to eat. But, because I can’t eat certain foods (this isn’t simply a preference), I am always over-the-top thrilled with a chef who truly cares about what I’m requesting. I’m sure these vegetarian guests were grateful to you. This stroganoff looks wonderful.
Last summer my son and I were hiking the Colorado Trail and because of an equipment issue (long story) we had to come off the trail and hitch-hike (not my normal style and another long story) into a small town nestled in the mountains at 10,500 feet above sea level. We found a local diner with the cook-station behind the bar, a bit like a biker bar if you know what I mean. The cook was an American Indian with a long pony tail, multiple tattoos and piercings, and some sort of “anti-anti-establishment” t-shirt on. He was a big guy and rather intimidating. I politely asked him if he would be able to make me a gluten-free/dairy-free meal, half-expecting him to slam down his burger flipper and throw me out. This guy bent over backwards to make me one of the best meals I’ve ever had (I will never forget it). He kept asking me if this was okay or that was okay and since he was stationed right there at what was once an old west salon bar, I could see everything he was doing. He made such an effort and when he was finished I had the most wonderful hamburger with grilled mushrooms and freshly grated hash-brown potatoes and a beautiful green salad topped with sliced fresh fruit. He took great pride in what he was doing. I devoured it, piled on the praise (I love you, I love you), and left him a big tip. The fact that this “unconventional” cook in a funky biker bar in a rough mountain town (old mining town) took such special interest in making me exactly what I needed will not be forgotten. I can’t tell you how much I appreciate it when a chef cares like that.
Those of us with food “issues” thank all of you wonderful chefs from the bottom of our hearts. We are grateful!
Melissa
P.S. So sorry for the ramble.
:-)
April 28, 2009 @ 9:26 pm
Rod,
Thought you’d like that
Miles
April 29, 2009 @ 8:06 am
Anne,
I often do it, especially for long stay business people, they must get sick of the menu.
Miles
April 29, 2009 @ 8:07 am
Melissa,
A wonderful story, I know you have managed to turn your situation around and be incredibly positive about it. Far more so than I would be I suspect. He sounds like a nice guy and by the size of him I’d probably say that anyway!
Miles
April 29, 2009 @ 8:09 am
Miles,
Looks like mushroom stroganoff gets the thumbs up from all of us. What other vegetarian dishes would you recommend at the moment?
Doubt you had the time to watch the Kew Gardens tv programme last night but they featured Bread Fruit. Now many years ago when I visited Brixton market I bought a Bread Fruit and baked it for my mother. Having lived in the Tropics and being an optimistic eater it was nice to present her with something she hadn’t had before. I can’t remember exactly what we thought of it but I’ve never seen it in the Shire, nor for that matter anywhere else.
Cid
April 29, 2009 @ 9:00 am
Melissa,
.
What a wonderful story. Not only did you receive excellent food where least expected, also the chef delivering it clearly surpassed himself. No doubt he too will remember you and has also learned from the experience.
As Annie would say: All part of life’s rich tapestry
Anne
April 29, 2009 @ 2:01 pm
Miles,
Bring on the classics! I was pub luncheoning on Sunday and one of our number ordered a Prawn Cocktail. Tears of nostalgia were welling up. Your mushroom stroganoff looks simply delicious. I love the idea of garnishing(?) with seperately fried “posh” mushrooms.
Mum is so right, Melissa’s story is a pure ‘diamond in the rough’ experience. Well done to that biker bar chef. Some time ago I got it into my head that chefs actually welcome off-the-menu orders. Whether this is true or not, the Italian waiter in the restaurant in which I tried this theory gave me several shades of sarcasm when I asked if I could have gnocchi. You live and learn.
Dave.
PS. Oh Hai! I’m back from my Manchester holidays. Nice to see you all!
April 29, 2009 @ 7:10 pm
Cid,
Never heard of bread fruit! That’s a new one on me, sounds intriguing though.
As for vegie dishes well anything with broad beans, peas, wild garlic is good right now, wild leeks have all but finished which is a bummer
Miles
April 29, 2009 @ 10:50 pm
GDave,
Welcome back! I take it that Manchester was suitably lively for you?
Yep, you can’t beat the old classics can you? It’s what Britain built it’s restaurant scene on, that and red check tablecloths with candles in empty wine bottles!!
Miles
April 29, 2009 @ 10:51 pm
Mateus Rosé for table #5, that and a basket full of scampi. Life just doesn’t get better.
GDave
April 29, 2009 @ 11:35 pm
GD
make that Chicken Maryland followed by melon balls and parma ham
Rod
April 30, 2009 @ 12:34 pm