Carlin Pea Stroganoff

Method

1. Start by dry frying your mushrooms in a large deep sided casserole pan over a medium- high heat. Do this in two batches so that they sear properly. Dry frying gives them a bit more texture!
2. Once they’ve got some colour and crisped at the edges, remove from the pan and set aside. This will take around 5 minutes per batch.
3. In the same pan, heat the olive oil over a medium-low heat. Add the onions with a pinch of salt and cook gently for about 20-25 minutes, stirring occasionally so that they don’t catch. Cooking the onions slow like this will bring out a real caramelised flavour.
4. Now is a good time to start making your mash, if serving with it.
5. Add the thyme, tomato puree, paprika, cayenne and garlic and cook off for another 2 minutes until some of the onions start sticking to the bottom.
6. Here is a good time to start cooking off your pasta or rice.
7. Deglaze the pan with the alcohol, bubble off for a few minutes until it is reduced by half.
8. Then add the stock gradually, mixing the mixture to a smooth paste before adding more. Once all your stock is added, bring your mixture to a simmer for 2 mins to thicken.
9. Add the mushrooms back to the pan, along with the creme fraiche, dijon mustard and the carlin peas with their bean stock, worcestershire sauce, and most of the parsley. (You can swirl through a knob of butter too at this point, to give it a bit more richness, if you like).
10. Simmer for 3 or so minutes to warm the mushrooms through and until the mixture is creamy and glossy.
11. Season with salt and generously with cracked black pepper. Serve with carb of choice, remaining parsley and some steamed green beans, if you like.