{"id":6406,"date":"2019-10-06T18:11:09","date_gmt":"2019-10-06T16:11:09","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=6406"},"modified":"2020-01-24T11:59:07","modified_gmt":"2020-01-24T09:59:07","slug":"wild-mushroom-and-windhoek-beer-stroganoff-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/wild-mushroom-and-windhoek-beer-stroganoff-recipe\/","title":{"rendered":"Wild Mushroom and Windhoek Beer Stroganoff Recipe"},"content":{"rendered":"<p>Life\u2019s all about defining your priorities. And comfort food is right up there for me. It doesn\u2019t just make my tastebuds happy \u2013 it\u2019s a way to bring people together and make them happy too.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-75883\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2019\/09\/Windhoek-1.png\" alt=\"\" width=\"950\" height=\"250\" \/><\/p>\n<p>As 1 October was World Vegetarian Day and its World Vegetarian Awareness month, we took one of the ultimate meaty comfort foods, Beef and Windhoek Beer Stroganoff, and gave it a veggie twist.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Rich, creamy, fresh and delicious \u2013 this is a family fave.<\/strong><\/span><\/p>\n<ul>\n<li>You can easily make this vegan by substituting for vegan yogurt.<\/li>\n<li>We were in a pasta\u2019ry mood, but you could use rice or mashed potato. Drool.<\/li>\n<li>The fresh herbs really make a difference and brighten up what can be a heavy dish.<\/li>\n<li>If you\u2019re like me, I love a squeeze of lemon over the top for a bit of extra freshness.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6409\" src=\"http:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two.jpg\" alt=\"\" width=\"1150\" height=\"795\" srcset=\"https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two.jpg 1150w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-300x207.jpg 300w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-768x531.jpg 768w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-1024x708.jpg 1024w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-561x388.jpg 561w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-1122x776.jpg 1122w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-364x252.jpg 364w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-758x524.jpg 758w, https:\/\/www.food-blog.co.za\/joburg\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-Two-608x420.jpg 608w\" sizes=\"auto, (max-width: 1150px) 100vw, 1150px\" \/><\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients<\/strong><\/span><\/p>\n<ul>\n<li>1 tablespoon olive oil<\/li>\n<li>2 tablespoon butter<\/li>\n<li>2 onions, finely sliced<\/li>\n<li>750g white and brown button mushrooms, quartered<\/li>\n<li>250g wild mushrooms<\/li>\n<li>6 cloves garlic, crushed<\/li>\n<li>1 Windhoek Beer<\/li>\n<li>3 tablespoons flour<\/li>\n<li>1 cup plain full cream yogurt<\/li>\n<li>1 handful Italian parsley, chopped<\/li>\n<li>1 handful fresh thyme leaves, whole<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>Cooked pasta<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Method<\/strong><\/span><\/p>\n<ol>\n<li>I prep my ingredients upfront. Chop mushrooms, slice onion, crush garlic, chop parsley, I leave the thyme whole so I can easily remove them, open the Windhoek Beer (have a sip because I deserve it), measure the flour, butter, and yogurt.<\/li>\n<li>A large pan (I use my much-loved wok) goes on to a medium-high heat with the oil and butter and I fry the wild mushrooms until golden with a dash of salt, pepper and a quarter of the garlic &#8211; then it\u2019s set aside. These go on top of the dish later.<\/li>\n<li>I then fry up the onions and chopped mushrooms until they brown slightly, then I add the garlic and the whole thyme and sizzle for 2 more minutes.<\/li>\n<li>Next goes in the Windhoek Beer and I stir. This needs to simmer to burn off the alcohol for about 5 to 10 minutes.<\/li>\n<li>Next up, I lightly sprinkle in the flour and stir immediately to combine and ensure there are no lumps. Let this bubble away for the sauce to thicken.<\/li>\n<li>Once thickened, add the yogurt and stir again.<\/li>\n<li>Lastly, I safely fish out the thyme sticks (the leaves will have fallen off), throw in the salt, pepper and fresh parsley, and give it one last stir.<\/li>\n<li>On to cooked pasta this mix goes and then topped with the crispy wild mushrooms, some extra parsley if you like, and even a squeeze of lemon.<\/li>\n<\/ol>\n<p><strong>Mmmmm\u2026. Delicious.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-76482\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2019\/10\/Mushroom-Stroganoff-One.jpg\" alt=\"\" width=\"1150\" height=\"795\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Life\u2019s all about defining your priorities. And comfort food is right up there for me. It doesn\u2019t just make my tastebuds happy \u2013 it\u2019s a way to bring people together and make them happy too. As 1 October was World Vegetarian Day and its World Vegetarian Awareness month, we took one of the ultimate meaty&#8230;<\/p>\n","protected":false},"author":1,"featured_media":6407,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/6406","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=6406"}],"version-history":[{"count":2,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/6406\/revisions"}],"predecessor-version":[{"id":6410,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/6406\/revisions\/6410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/6407"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=6406"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=6406"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=6406"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}