It’s National Vegetarian Week so why not try this delicious veggie recipe for mixed mushroom stroganoff? It’s tasty and takes only 20 minutes. 35 mins 4 Easy Ingredients 500g mixed mushrooms, such as chestnut, button, closed cup etc., halved or quartered depending on size 3 tbsp olive oil 2 leeks, washed and finely sliced 1 red pepper, deseeded and diced 4 cloves garlic, crushed 1 tomato, finely diced 2 tsp paprika 150ml white wine 250ml vegetable stock 100g cooked chestnuts, chopped 200g crème fraiche Salt and freshly ground black pepper To serve Flat leaf parsley, finely chopped Lemon wedges Brown rice or cauliflower rice Method To make the Mixed Mushroom Stroganoff: Heat the oil in a large, shallow pan and add the leeks and pepper. Fry for 3-4 minutes until just softened. Add the mushrooms and keep cooking until they start to brown. Add the garlic, tomato and paprika and cook for a further minute, before adding the wine, stock, chestnuts and crème fraiche. Season well. Simmer for a further 4-5 minutes until the sauce is smooth and thickened. Serve sprinkled with parsley and a wedge of lemon. About The AuthorCatherine Scott Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards. Let us know what you think comments
