Stroganoff is a classic Russian dish which is made with beef but I made variation using chicken and Morrel mushrooms from #Kashmir. They added a lovely meaty flavour to the dish and I served it with egg noodles.
~5 cloves of chopped garlic
~1 inch chopped ginger
~2 finely chopped onions or shallots
~1/2 cup flour
~Salt and pepper to taste
~Yogurt or sour cream
~1 cup chopped button mushrooms
~2 cups morrel mushrooms
~Chives for garnishing
~1 cup of par boiled egg noodles
~Wash and rinse the morrel mushroom and then soak them in water for 1-2 hour. Strain and keep the mushroom stock for further use
~Saute the garlic and ginger, add the onions soon after and add the button mushrooms. Cook for 2-3 minutes. Then add the morrel mushrooms, cook for 4 minutes
~In a separate pan, saute 1 spoon of butter and then add the flour. It will coagulate very fast so make sure to add the mushroom stock to not let it stick. Add the yogurt and stir
~Combine it to the mushroom and heat. Serve hot with noodles.