Mushroom Stroganoff

by Mark Broadbent

Mark Broadbent has enjoyed a food-obsessed career spanning three decades. He’s cooked in Five star Hotels, Two star Michelin restaurants, Gastro Pubs and Member’s Clubs, delivering unforgettable cuisine or acting as a consultant. London’s Bluebird was just one of his success stories. Under his creative direction, the restaurant achieved huge critical acclaim and was especially loved by AA Gill.

September 01st 2016

August is always a busy time for us here at Bread & Honey, and this year is no exception. With a bursting diary of photo shoots, outdoor events and weddings to cater for, we’re looking forward to feeding thousands of people this month.

Fortunately, we all love the buzz of a busy kitchen and take great pleasure in seeing our creations transform an event into something special.

Yet despite relishing the challenge of coming up with multiple menus for dozens of events, I don’t mind admitting that even us chefs can struggle to think of what to cook for themselves at the end of a long day.

After a busy day at work, I often crave something hearty and creamy and this mushroom stroganoff ticks both boxes. I like to serve it with rice or creamy mashed potatoes, but a chunk of freshly baked bread works just as well.

Accompanied with a glass of red, I’d say this is just the ticket after a tiring day.


Mushroom Stroganoff

[ingredients]

[method]

Sautee onion, garlic, mushrooms, all spices together.

Add tomato paste, water, mustard, marjoram, vegetable stock, gherkins, vinegar and salt and pepper. Bring to boil and cook for 30 minutes.

Make a roux with flour and butter. Add to the vegetables.
Cook over a medium heat until the vegetables are soft. Finish with chopped parsley and serve

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