Mushroom and chickpea stroganoff, bay leaf and butter pilaf

1 Year of Regent studios

Hello Substackers. This week we are cooking a mushroom and chickpea stroganoff with a bay leaf pilaf (recipe below). We are sharing our new Spotify playlist cooking with kitchen 94 featuring the likes of JJ Cole, R.L Burnside and many more and finally we are celebrating one year at Regents Studios.

Playlist - “cooking with kitchen 94”

For those of you that have come down to one of our Thursday Lunch Clubs, or Sandwich drops, you’ll know our home at regent studios. It’s mid-century brutalist architecture creating that ever up and coming vibe that us millennials seek so hard to find. We are blessed with our position overlooking the carpark, we get sunshine all day and when it rains, we get our very own lake in the car park!

One year in and we have witnessed some things and we intend to share a few that we found funny.

Towards the end of last year, mid-December we arrived at the unit to find half of our veg delivery missing. How strange, when we had confirmation that it had definitely all been delivered, we sort out the building manager. There on CCTV footage at 6:05am we saw a hooded figure riffle through our veg delivery, taking parsnips and sprouts, winter leaves and lemons we looked at one another and thought this guy is serious about his five a day.

We have agreed should this happen again the only way to deal with such a situation would be a steak out. Dressed as giant vegetables we should wait behind the grate of the unit, until the thief does strike, we would roll up the grate at speed before beating them into submission with heads of broccoli. For now that’s enough from us, enjoy this recipe instalment.  

Mushroom and Chickpea Stroganoff, bay leaf and butter pilaf

serves 2

Stroganoff

•                2 tablespoons olive oil

•                1 onion or shallot, finely diced

•                2 stalks celery

•                3 cloves garlic, minced

•                8 oz butternut mushrooms, sliced

•                150g fried chickpeas or 1 can (15 oz) chickpeas, drained and rinsed

•                1 spring rosemary chopped

•                50g butter

•                1 tablespoons all-purpose flour

•                1L vegetable broth

•                100ml white wine

•                1 teaspoon Dijon mustard

•                100g double cream

•                Salt and pepper to taste

•                Fresh parsley and tarragon for garnish

Rice

·       200g basmati rice

·       40g butter

·       2 bay leaves

·       Lemon zest

·       350ml water

Method:

Wash your rice and rinse twice, before adding aromats, butter, seasoning and 350ml of water. Cook over a low heat for 12 minutes then turn off the heat put a tea towel over the pan and allow to steam off.

1.          In a large pan, heat olive oil over medium heat. Add diced onions and celery cook until softened.

2.          Add minced garlic and sliced mushrooms to the pan. Cook until the mushrooms released their moisture and become golden brown, pour over wine and continue to simmer. 

3.          Stir in chickpeas, thyme. Cook for an additional 2-3 minutes.

4.          In a separate pan make a roux, gradually pour in vegetable broth, stirring continuously to avoid lumps. Add Dijon mustard, combining all ingredients and pour over cream.

6.          Allow to simmer for 5 minutes before turning off the heat.

7.             Season with salt and pepper, squeeze of lemon juice to taste.

8.          Garnish with fresh chopped parsley before serving.