MUSHROOM STROGANOFF WITH GARLIC CRICKETS
Time: 30 minutes
Vegetable Oil – 2 tsp
Garlic Cloves – 2 very very finely chopped
Flat Leaf Parsley – 1 tbsp finely chopped
For the stroganoff:
Vegetable Oil – 1 tbsp
Shallot – 1 finely diced (or small onion)
Chestnut Mushrooms – 200g sliced
Garlic Cloves – 2 finely chopped
Smoked Paprika - ¼ tsp
Vegetable Stock – 200ml
Brandy – 1 tbsp
Crème Fraiche – 40g
Double Cream – 20g
Flat Leaf Parsley – 2 tbsp finely chopped
Lemon – ½
FOR THE CRICKETS | 5 mins
Finely chop the parsley and garlic cloves.
Heat the vegetable oil in a frying pan, then add the garlic and the crickets. Stir fry for 2-3 minutes until the garlic is fragrant.
Remove from the heat and stir in the parsley.
FOR THE STROGANOFF | 15 mins
Slice the mushrooms, finely dice the shallot, garlic, and parsley.
Heat the vegetable oil in a saucepan, then add the shallot and sauté until soft and translucent.
Add the mushrooms and garlic, and sauté until the mushrooms are softened and starting to brown.
Add the smoked paprika and fry for a further minute.
Add the vegetable stock and brandy and simmer for about 5 minutes until reduced by approximately half.
Remove it from the heat, then add the creme fraiche and the double cream along with the parsley.
Season well with salt and black pepper and add a small squeeze of lemon juice to taste.
Return it to the heat just briefly to re-heat it; but take it off just before it boils, or the cream might split.
Serve it over hot rice with the garlic crickets on top.
Cook this recipe with our Ready to Cook Dried Crickets.