When it comes to frying mushrooms, I’m an avid believer in Julia Child’s method. She says not to overcrowd them in the pan so that they fry rather than steam, so even with the small weight of mushrooms here, it’s best to fry them in a few batches so they don’t go too soggy. The texture of these fried mushrooms is just right in this spicy, creamy sauce. 

Ingredients - serves 1 

  • 200g mixed mushrooms
  • 1 teaspoon paprika
  • 1 garlic clove
  • 75ml double cream
  • 2 slices sourdough

The Essentials

  • 40g unsalted butter 
  • Sea salt flakes 
  • Coarse black pepper 

If the mushrooms are a little grubby looking, give them a clean: use a clean, slightly damp cloth to wipe away any grit or dirt. Never wash mushrooms, their texture is like sponge and so will soak in any water and become waterlogged.

Melt the butter in a large frying pan over a high heat. Slice the mushrooms finely and add one-third of them to the butter with a pinch of salt and pepper. Fry the mushrooms, stirring frequently, until they’re coloured – a good 5 minutes or more. Repeat with the remaining batches of mushrooms then return all of the cooked mushrooms to the pan.

Add the paprika to the pan, stirring it through the mushrooms for just a minute. Mince the garlic and add that along with the cream, and simmer for a few minutes until the mushrooms are coated in a paprika-flecked thick sauce.

Toast the sourdough until crispy, then pile the mushroom stroganoff on top. Season to taste (I like a lot of pepper here) and serve.