Mushroom stroganoff
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Ingredients
1 large rooster, peeled and diced into bite-sized pieces
150g chestnut mushrooms, thinly sliced
180g bacon lardons
2 tbsp brandy
2 tsp Dijon mustard
50ml double cream
½ tsp smoked paprika
60g butter
1 tbsp rapeseed oil
Sea salt and black pepper
Handful of chopped chives
Method
Place half of the butter and oil into a large frying pan over medium-high heat and add the potato cubes when the butter is bubbling. Season with salt and pepper.
Fry the spuds, tossing and stirring often for about 20 minutes until they are golden and crispy.
Take the potatoes out of the pan into a hot dish and loosely cover. Wipe the pan and return it to the heat, adding the rest of the butter and oil. Add the lardons first, letting them crisp up before adding the chestnut mushrooms along with the paprika.
When the chestnut mushrooms start to turn crispy, add the brandy to the pan, letting it bubble, forming a thick coating with the butter and bacon fat.
Add 100ml of water and let it almost all evaporate before removing the pan from the heat and stirring in the cream and Dijon mustard, making a smooth, yet still a little runny sauce.
Check the seasoning and serve with the crispy potatoes garnish with plenty of chopped chives.
Picture: BrÃd O'Donovan
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