I love love love leeks. The mild onion flavor is fab. And, I love love love mushrooms. So imagine my delight when I come across a recipe that calls for both! Add cream, and it might just be heaven in a bowl. Granted, it’s probably not the healthiest recipe, since it calls for soooo much cream, but it is super tasty. Especially with all that lemony goodness added at the end.
3/4 cup long-grain rice
8 ounces crimini mushrooms
2 chicken breasts
1 tbsp olive oil
1 pat butter
1 glass white wine
1 bunch fresh parsley
1 1/4 cup heavy cream
- Cook the rice per the package directions
- Cut both ends off the leek, quarter lengthways, slice across thinly, and wash well under running water. Leeks like to collect lots of dirt, so make sure you rinse well.
- Slice the mushrooms
- Slice the chicken breasts into little finger size pieces
- Put a large frying pan on high heat and add some olive oil and the pat of butter
- Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. A good tip when cooking with white wine is to always use a wine that you enjoy drinking, that way you know the flavor will be good
- Let it simmer for 5 minutes, covered loosely with a piece of aluminum foil
- Finely chop the parsley, stalks and all
- Remove the foil and add the chicken, most of the parsley, the cream, and the yummy mushrooms
- Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes
- Just before serving, cut the lemon in half and squeeze the juice from both halves over the stroganoff. This is important because using the lemon means that you have to use less salt.
- Serve with the remaining parsley sprinkled on top. Season with salt and pepper to taste.
Recipe adapted from Jamie Oliver’s Food Revolution cookbook.