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.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
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.
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.
Click on the image, above to submit to Pinterest.