Your folders
Your folders
Export 11 ingredients for grocery delivery
Get all the prep done before you start cooking: trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.Place a large non-stick frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.Drizzle in 1 tablespoon of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.After 3 minutes, pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows!), and, once the flames subside, add ¼ of a teaspoon of paprika, the crème fraîche and parsley, then toss together.Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.Divide between plates, sprinkle over a little paprika, and serve with fluffy rice.
Your folders
cooking.nytimes.com
4.0
(136)
Your folders
skinnytaste.com
5.0
(15)
15 minutes
Your folders
bbcgoodfood.com
20 minutes
Your folders
chocolatecoveredkatie.com
5.0
(74)
20 minutes
Your folders
australianmushrooms.com.au
40 minutes
Your folders
veganhuggs.com
5.0
(38)
25 minutes
Your folders
veganhuggs.com
Your folders
plantbasedcookingshow.com
5.0
(15)
10 minutes
Your folders
jamieoliver.com
Your folders
thekitchn.com
5.0
(1)
Your folders
theblendergirl.com
Your folders
theblendergirl.com
Your folders
skinnytaste.com
Your folders
barefeetinthekitchen.com
25 minutes
Your folders
foodnetwork.com
4.5
(18)
35 minutes
Your folders
vikalinka.com
5.0
(11)
20 minutes
Your folders
biancazapatka.com
4.9
(70)
15 minutes
Your folders
food.com
5.0
(45)
20 minutes
Your folders
bbc.co.uk
4.7
(7)
30 minutes