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Mushroom Stroganoff Buns

by Bryony Harrison (follow)
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Lunch (1798)      Vegetarian (1517)      Mushrooms (190)      Buns (14)      Stroganoff (5)      Russian (2)     

Mushroom Stroganoff, buns

Stroganoff is traditionally a Russian dish made with beef in a sour cream sauce, but mushrooms are a popular alternative for vegetarians. Using a variety of different types of mushrooms adds depth of flavour.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 10

125 g margarine
300 ml water
800 g white bread flour
2 tsp thyme
1 tsp parsley
3 eggs
26 g parmesan, grated
1/2 onion, diced
600 g mixed mushrooms, sliced
2 tbsp ginger wine
2 tbsp lemon juice
200 g creme fraiche

Melt 100 g margarine with water, and bring to the boil.

Mushroom Stroganoff, buns

Fold in the flour and 1 tsp thyme.

mushroom Stroganoff, buns

Beat in the eggs one at a time to create glossy dough.
Pre-heat oven to 220 ༠C/ 200 ༠C fan/ 425 ༠F/ 7 Gas.
Divide the mixture into ten buns, and sprinkle with Parmesan.

Mushroom Stroganoff, buns

Bake in the oven for ten minutes, and then reduce the temperature to 190 ༠C/ 170 ༠C fan/ 375 ༠F/ 5 Gas.
Bake for another thirty minutes and then slice in half and allow to cool.

Mushroom Stroganoff, buns, parmesan

Fry the onions in 25 g margarine, until they begin to colour, and then add the mushrooms.
Cook with the lid on for ten minutes, and then stir in the creme fraiche, 1 tsp thyme, lemon juice, and ginger wine.
Simmer for another ten minutes, stirring occasionally until reduced.

mushroom Stroganoff, buns,

Stir in the parsley, and the spoon the mixture equally between the buns.

Mushroom Stroganoff, buns, parmesan

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