Foraged Pine Bolete Stroganoff

Our central and eastern European friends have a much stronger tradition of gathering and eating wild Mushrooms than we do. Which is cool for us when I find something which I know is not poisonous and good eating!

This is out take on a traditional Russian recipe, modified to suit the ingredients we had available. All we actually needed to buy specifically was a small bottle of White Wine at £1.35 which we used half of - Because we tight like that!


1 Onion, chopped
2 Garlic cloves, crushed
¼ tsp Paprika
¼ tsp Cayenne Pepper
2 Button Mushrooms, thickly sliced
4 Forages Pine Bolete Mushrooms cleaned and thickly sliced
100ml White Wine
150g Basmati Rice
A glug of Soy Sauce
500ml Vegetable Stock
100ml Sour Cream
A sprinkling of home grown Parsley for some colour
Salt & Pepper
Oil to fry


(1) In a large frying pan heat a little oil on a medium-low heat.
(2) Add the Onion and Garlic, cook for about 5 minutes until soft but not coloured. Add the Paprika and Cayenne Pepper. Season with Salt & Pepper.
(3) Cook for a further couple of minutes, stirring frequently.
(4) Add all the mushrooms, and fry on a medium heat for about 5 minutes until golden brown all over.
(5) Stir in the Soy Sauce.
(6) Meanwhile cook the Rice in another pan.
(7) Turn down the heat under the Mushroom mixture, add the stock a little at a time. Let this reduce for a few minutes.
(8) Add the Wine and reduce by a third.
(9) Finally stir in the Sour Cream.
(10) Serve over the drained Rice.

It’s clearly not the most photogenic dish even garnished with a bit of Parsley, but looks can and are deceptive!