20-Minute Mushroom Stroganoff

Servings: 2 servings

Time:

Ingredients:

14 ounces mixed mushrooms, trimmed and torn if large

1 red onion, peeled and thinly sliced

1 tablespoon extra-virgin olive oil

2 garlic cloves, peeled and thinly sliced

4 pickled pearl onions, finely chopped

2 cornichons, finely chopped

4 sprigs fresh Italian parsley, leaves and stems divided, roughly chopped

1 tablespoon capers

3 tablespoons whiskey

¼ teaspoon smoked paprika, plus more for garnish

3 ounces low-fat crème fraîche or sour cream

Kosher salt and freshly ground black pepper

Rice, for serving

Directions:

1. Place a large nonstick skillet over high heat, and add the mushrooms and onion in a single layer. Sauté, stirring regularly, until fragrant, about 5 minutes (this will bring out the nutty flavor). Add the oil, then add the garlic, pickled onions, cornichons, parsley stems and capers; cook about 3 minutes.

2. Remove the skillet from the heat (leave the flame on), add the whiskey, tilt the skillet toward the flame to carefully ignite, and, once the flames subside, add ¼ teaspoon paprika, the crème fraîche and the parsley leaves, then toss together. Loosen with a splash of water to a saucy consistency if needed, and season to taste with salt and freshly ground black pepper. Divide between two plates, garnish with paprika and serve with fluffy rice.