• 2tbsp olive oil
• 2 onions, thinly sliced
• 100g butter
• 400g large flat mushrooms, 2cm slices
• 60g plain flour
• 800ml turkey stock
• 3tsp sour cream
• 400g leftover turkey
• 1tbsp mustard
• ½ lemon, squeezed
• To serve: rice, mashed potato or polenta
• To garnish: 1tsp sweet paprika, fresh thyme
If a whopper of a turkey leaves you with litres of stock, then celebrate the Christmas bounty by getting creative. A homemade stock forms a flavorsome base for soups and stews and makes this stroganoff feel luxurious
1. Heat the olive oil in a frying pan and gently sweat the onions on a medium-low heat for 20 minutes until soft and sweet. Remove from the pan and set aside.
2. Turn up the heat and add 40g of butter to the frying pan. When it starts to foam add the mushrooms, (in batches, so the pan isn’t overcrowded) and cook on both sides until golden. Remove from the pan and set aside.
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