Mushroom Stroganoff

I love mushrooms (who knew some folk don't feel the same?), so this recipe from The Irish Countrywomen's Association Cookbook was calling my name.  I used to make a similar dish which is a mushroom and paprika soup, also an Irish recipe.  Maybe there's foraging to be done in those Irish landscapes :=) - but grab yourself a mycology handbook first!

Well, now you know I'm going to have to mention The Mushroom Killer!  There is a murder trial going on at present, where a Victorian woman has been charged with poisoning four relatives (three died) with a Beef Wellington dish (recipe from Nagi/Recipe Tin Eats can you believe?).  There's so much circumstantial evidence pointing to her guilt, but we will have to wait to see what the jury thinks.   

But you definitely won't get ill when you eat this delicious 'shroomy dish, my friends.  It's vegetarian, of course, but I added some chicken to pump up the protein factor.  Maybe add some marinated tofu steaks instead ...

butter makes everything better :=)

Serves 4:

ingredients:

450g.-500g./16-18 oz mushrooms, chopped into quarters  see Notes

2-3 Tbs olive oil

50g./1.8 oz butter (more or less, as you see fit)

2-3 Tbs brandy, sherry, vodka (optional) - a splash of water if needed

1 large red or brown onion, finely chopped

1 Tbs sweet paprika

1-2 tsp dried garlic granules  (optional)

250 mL/8.5 oz stock  (chicken/veg./whatever)

150-200 mL (5-7 oz) crème fraîche or double cream

sea salt and freshly-ground black pepper

a handful of parsley (or chives, or dried oregano), chopped

To serve:

Brown rice   (I get Mr P. to cook up the rice, as he has the knack)

mushies

red onions

Method:

Once you've chopped the mushrooms, add half the olive oil and butter to a large frying pan

Tip the mushies into the heated oil/butter mixture, and cook over a high heat for a good 5 minutes or more till tender (stirring frequently)

Add the brandy, etc (or water), and stir in well for a minute or two

Then spoon them into a dish, and put aside while you make the sauce

Turn down the heat to medium, and add the rest of the olive oil and butter to the same frying pan

Now fry up your chopped onion till nicely golden and smelling oh-so-good (I'll have to air the house out again)

Stir in the paprika and garlic granules for 30 seconds, and add the stock

Let it come to a boil, and reduce it by a third

Stir in the crème fraîche, and simmer for a couple of minutes

Spoon the mushrooms back into the creamy sauce 

Season with salt and pepper

Serve up on brown rice, and strew chopped parsley over the top

Add some marinated chicken or tofu to the plate, if you are inclined

parsley

Notes:

Use whichever mushrooms you fancy, or a mix, and chop into quarters or whatever size you like (depends on the size of your mushroom too)

Can be served with chicken tenderloins or breast fillets, marinated in olive oil, herbs and seasoning for about 20 minutes, then baked or grilled till cooked thru

(Thanks to Norah McDermott of Kildare, who supplied this recipe to the ICA)

smiley mushies

gather your ingredients  (darn, I bought the wrong parsley!)

marinate your chicken or tofu

yep, delicious butter about to sizzle

put aside while you make the sauce

smelling delicious!

about to stir it all together

throw on your herbs!

I'm ready to eat!

cheeky little 'shroom

In My Kitchen - June 2025

Yay - my birthday month!  Again??  But aren't I still 25?  Nope, that ship sailed aeons ago, even though it feels like a flash in time.  Mr P. and I are heading off to the Granite Belt area for my birthday late June.  I always bring home a swag of local goodies, so expect to see some of 'em in my July IMK post.

May was a quieter month for us, and Autumn is very slowly turning into Winter.  I had to haul out another blanket and a throw rug from our voluminous blanket box, as the weather is slightly cooler these days.  I even made a pot of chicken soup the other day.  I came upon a chicken corpse in the freezer, so soup it was!

there was cake in the kitchen - of course:)

In My Kitchen:

I bought these in a small general store in Clunes, NSW

Clunes is one of my fave tiny country towns.  It has one thriving general store cum liquor store cum café cum weekly marketplace cum ... well, everything!  

I got these online from my fave Sydney store selling Japanese goodies

gorgeous ceramics from our potter friend at Red Door Studio

I made chocolate muffins for Bookclub

colourful mugs and plates from Donna Sharam Gallery

We bought these from Donna when we stayed at her BnB for Mr P.'s birthday.  Such a gorgeous place, and she and her hubby and Ollie the dog are wonderful!

local goodies from the Clunes store

Mt. Warning aka Wollumbin is in the Byron Bay hinterland.  The indigenous peoples of the area have asked people to stop climbing it these days (you can be fined), but years ago, Mr P., myself and a friend climbed up it.  I got to the very top on my lonesome, which meant hauling yourself up the last bit via a fixed-line chain, hand over hand.  When I got to the top, it was incredibly foggy and creepy, so I skedaddled back down rapidly :=)

delicious hazelnut items from Tasmania

gorgeous cake platter made by our friend Brooke

Mr P. had this made for me a few years ago by our lovely friend Brooke the potter!  Newer readers of this blog would not have seen this in recent times, so I thought I'd share it again!  It's the Byron Bay Lighthouse, it's whales, it's the sea, and the mountains, and cake ...

I love this tumbler!  This is by another Northern Rivers potter

some more goodies from our local providore Mumbleberry

The drink is non-alcoholic (I gave up the grog a few years ago).  And those Freckle Face biscuits are so good; you know I can't resist anything bejewelled with 100s and 1000s :=)

gotta love B. Dylan!

the curveball - cute ceramic by our mate Nat (aka NatPop and Austin Flowers)

c. Sherry M.

Be a part of our friendly IMK community by adding your post here too - everybody welcome!  We'd love to have you visit.  Tell us about your kitchen (and kitchen garden) happenings over the past month.  Dishes you've cooked, preserves you've made, herbs and veg. in your garden, kitchen gadgets, and goings-on.  And one curveball is welcome - whatever you fancy; no need to be kitchen-related.  

The link is open from the first of the month to midnight on the thirteenth of the month, every month.

Options for adding your post to IMK:

1. Add via the Add Link button at the bottom of this post.  Instructions can be found on the sidebar of this page, under the  Add your IMK link OR:

2. Comment on this post, providing a link to your post so I can add it manually to the list below OR:

3. Email me: sherrym1au@gmail.com, with your link or any queries about the link process, or if you would like it to be added after the 13th ('cos I'm happy to add it for you later)

Nagi's Perfect Orange Poppy Seed Loaf Cake - With Cream Cheese Icing/Frosting

Nagi has done it again.  This is a really easy-to-make, and delicious cake, from her latest cookbook Recipe Tin Eats: Tonight.  Well, we won't talk about the plagiarism scandal again, but the saga continues.  And Nagi (Maehashi) won the Illustrated Book of the Year Award for this book last week, so things seem to be going in her favour.

I love poppy seeds, well all sorts of seeds in fact, so this was a winner for me.  I always thought it was hilarious when they started irradiating (is that the word?) poppy seeds, because apparently the baddies were making drugs out of them.  Really? :=)  Hilarious.  Who knew you could?  

And did you know that here in Tasmania, they grow 50% of the world's opium poppies?  I remember driving past the poppy fields in Tassie one time; the fences were very low, so you could easily hop over them.  I wonder if electric currents would shoot out at you, or crazy guard dogs, if you tried it?  Don't worry; I didn't try it. 

let me at it!

Serves 8-10:

ingredients:

300g./10.6 oz plain flour

2.5 tsp baking powder

1/8 tsp salt (Nagi says cooking salt, but I stick to sea salt flakes)

2 Tbs poppy seeds

2.5 Tbs orange zest (3-4 large oranges)

250 mL/8.5 oz fresh orange juice

185 mL/6.3 oz neutral vegetable oil  (I used grapeseed)

3 large eggs, taken out of the fridge to warm up before using

200g./7 oz caster sugar

1 tsp vanilla extract/paste

For the cream cheese icing:

100g./3.5 oz soft cream cheese (from the tub, not the block)

190g./6.7 oz soft icing mixture (not icing sugar), sifted, if you can be bothered

1/4 tsp vanilla extract/paste  (but I added more)

2 tsp orange zest (+ extra to decorate, if you fancy)

a handful of flaked almonds (optional) to decorate

orange!

vanilla!

Method:

Turn on your oven to 180C/360F to heat up

Grease your loaf tin (24cm x 13.8 x 7cm) with oil or butter, and line with baking paper   see Notes

Grab a large mixing bowl, and add the flour, baking powder, salt and poppy seeds, and give it a good whisk!  

Now grab a medium mixing bowl, wherein you will place the orange zest, juice, oil, eggs, sugar and vanilla, and whisk this thoroughly

Pour/scrape this wet mixture into your floury mixture, and whisk till lump-less (Nagi says no longer than 10 seconds!!, but I might have been reckless with my 15 second whisking)

Then you pour/spoon your batter into the prepared loaf tin

Bake for 50-60 minutes, or till the skewer comes out clean

Now let it sit in the tin for 10 minutes to relax, then it goes onto a wire rack to achieve zen - and breathe ...

When cool, you want to spread out that icing over the top of the cake

Which is just all the ingredients into a bowl, grab your wooden spoon (you know how I love a wooden spoon, my friends) and ...

Stir together, and slap the mix over the top of the cake (oddly, Nagi gives the full title of the cake here)

Throw on the added orange zest and flaked almonds if using, and serve a slice with a cuppa!

you guessed it :=)

Notes:

This is a regular 9 inch loaf tin, for you Imperial measurements fellas!  Is it rude of me to say how ironic it is that the U.S. still uses imperial i.e. old-fashioned British measurements?

ingredients gathered

whisk your wets

give it a good whisking - watch out for those lumps :)

pour into your prepared loaf tin

beautifully baked

stir up the icing

throw on some almond flakes if you wish

serve with a cuppa

yep poppy seeds

Pistachio And Chocolate No-Churn Ice Cream aka Dubai Chocolate Ice Cream

I've read that it's becoming difficult to buy pistachios due to the Dubai chocolate craze.  Thankfully, I was able to buy a packet of shelled, unsalted kernels from a local (and expensive) grocer.  I'd thought about making an ice cream version, so I googled it.  Lots of versions came up, but some made a chocolate ice cream, to which they added the pistachio paste.  But I wanted mine to be green!

So this is my version of a Dubai pistachio and chocolate ice cream, using pretzels rather than kataifi.  To be honest, I couldn't be faffed finding the kataifi, and frying it up in butter!  "Salted pretzels will give texture and a bit of umami flavour", says I to myself.  (And you happily get rid of your aggressions with the bashing.)  So I made some chunky pretzel dust instead.  

There are a few steps to making this, but none are onerous, or particularly time-consuming.  You can do a bit at a time, or even some steps the day before.  Just whack it all together at the end, and freeze!  Be aware this is not a smooth ice cream, but has rather a grainy, and kinda/almost savoury facet to it.  But still delicious!

    

yep, looks fairly green, and a bit grainy :=)

Makes around 1.5L/51 oz:

ingredients:

70g./2.5 oz pistachios, toasted and chopped  see Notes

100g./3.5 oz pretzels, smashed with a muddler or rolling pin

200g./7 oz pistachio paste or cream  see Notes

40g./1.4 oz tahini   (I used hulled)

2 Tbs icing sugar  (for the paste mixture)

500 mL/17 oz thickened cream   see Notes

1-2 tsp vanilla extract   (I like lots!)

2 Tbs icing sugar (for the cream mixture)

a tin of condensed milk (395g./14 oz)

150g./5.3 oz chocolate bits/drops/buttons, or chop up a block!

Topping:

190g./6.7 oz dark and milk chocolate (your choice of % of each)

100 mL/3.4 oz thickened cream 

1-2 Tbs mascarpone (optional)

a handful (several tablespoons?) of toasted, chopped pistachios

a scattering of sea salt flakes (optional)

pistachios

pretzels

Method:

First toast your nuts (stir often) in a small frypan over a low heat, till they smell nutty, darken a wee bit in colour and start to make a popping sound - is that normal?  'Cos mine definitely popped!  And let 'em cool, then chop 'em up - as big or small as you like

Pretzel dust is next: take a big ziploc bag, tip in the pretzels, grab that muddler and whack 'em till you have a chunky dust: Do up the zip/seal first, you precipitate/reckless lot :=)

Scoop the pistachio paste and tahini into a medium mixing bowl, along with the icing sugar, and give it a whizz with your electric hand beaters - just to make a smooth(ish) paste/mixture

Now grab a large mixing bowl, pour in the cream, and add the vanilla and icing sugar

Give this a good whizzing, till you have soft but firm peaks - does this make sense?

Pour/spoon in the condensed milk to the cream (see how they reduced the size of the tin by 2 grams?  Cheeky!) and mix again till nicely combined

And spoon the pistachio mixture into the cream mixture, and give it another whisking till smooth

Stir thru' the chocolatey bits/drops/ chunks, the pretzel dust, and the nuts 

Spoon into your loaf tin lined with a generous amount of freezer film, or into an ice cream container with a lid (mine holds 1.4 Litres) - so I put the rest into a small container and gave it to our Persian friend who said it was soooo delicious, and made her day!

Pop into the freezer for an hour or so to firm up, before you add the topping - which you make by melting the chocolate and cream in a small-ish saucepan

Give it a good stir, and let it cool for a couple of minutes before adding the mascarpone, if using

Spread it thickly over the top of the ice cream (maybe even stir some of it thru the ice cream), scatter on the extra nuts and sea salt flakes, then back into the freezer (preferably overnight) till firm

Once again, I am letting you know this is NOT a smooth ice cream; it's kind of nutty and a bit chunky and grainy but delicious!

yes, you can use 2 of these, instead of the tin

Notes:

I suggest buying pistachio kernels that are shelled and unsalted

You can buy either pistachio paste or cream.  The paste is 100% nuts, with no additives so quite savoury in taste, while the cream has added sugar and oils 

I used thickened/whipping cream which has a minimum 35% milk fat - I had some leftover soft cream cheese too, so I added 2 Tbs, but not necessary at all!

Try this with your fave nut paste and nuts!  Be a rebel; doesn't have to be pistachios, 'cos they are dear, and may be hard to find

toast your nuts, baby!

and smash those pretzels!

ingredients gathered

whizz up the pastes and icing sugar

pour this mixture into the whipped cream mixture

I used white chocolate too!

melting the chocolate and cream for the topping

ready for the freezer

start scooping :)

rich and nutty, so scoop away :=)