| Cook in a large non stick frying pan | |
400g mixed mushrooms, torn or if small left whole 1 red onion, finely sliced |
Over a high heat, throw in the mushrooms and red onions, shake into one layer, then stirring regularly dry-fry for 5 minutes (this will bring out the nutty flavour). |
1 tbsp olive oil 2 cloves of garlic, finely sliced 4 silverskin pickled onions, sliced 2 cornichons, sliced 4 sprigs of fresh flat-leaf parsley, chopped (reserve the leaves) 1 tablespoon baby capers |
Drizzle in the olive oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.Fry for 3 minutes. |
50ml whisky |
Pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows'). |
1/4 tsp smoked paprika 80g half-fat creme fraiche parsley leaves splash of boiling water salt and pepper |
Once the flames subside, add the paprika, the creme fraiche and parsley leaves, then toss together. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper. |
Serve with rice and a sprinkling of paprika
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