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Mushroom and Lesser Celandine Stroganoff

Mushroom and Lesser Celandine Stroganoff is a modern Fusion recipe a classic stew vegetables, mushrooms and wild lesser celandine leaves in a white wine and yoghurt sauce served with pasta. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Mushroom and Lesser Celandine Stroganoff.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating:

Tags : Wild FoodVegetarian RecipesVegetable RecipesMilk RecipesFusion RecipesFusion Recipes

The leaves of lesser celandine contain some toxins, but these are destroyed by cooking. It is also said that lesser celandine greens should only be picked before it is in flower as, when it is in and after flowering is when the toxins accumulate in the plant. An excellent way to cook them is as a pottage, as exemplified by the recipe below. You can substitute and firm mushroom in this recipe and dried mushrooms also work well.

Ingredients:

1 medium onion, minced
1 garlic clove, sliced
1 carrot, grated
1 green bell pepper, finely chopped
1 tbsp olive oil
225g fresh chanterelle mushrooms
225g fresh cremini mushrooms
120g lesser celandine leaves, shredded
1 tbsp freshly-chopped dill
1 tsp nutmeg
1 tsp paprika
4 tbsp flour
60ml dry white wine
250ml natural yoghurt
450g fettuccine, cooked
fresh parsley or chives to garnish

Method:

In a large pan, fry the onion, garlic, carrot and bell pepper in the oil until the onions turn soft and translucent (about 5 minutes). Add the mushrooms, lesser celandine leaves, dill, nutmeg and paprika and cook, stirring constantly, for 5 minutes.

Gradually add the wine and continue cooking until a thick sauce forms. Reduce the heat at this point and gently fold in the yoghurt. Continue cooking, stirring gently, until all the ingredients have cooked through.

Serve over the fettuccine and garnish with the chives or parsley.