Creamy mushroom and spinach stroganoff


Creamy mushroom and spinach stroganoff

Servings: 4

Preparation time: 25 min



700 g mixed button and chestnut mushrooms, halved if larger than bite-sized

175 ml single cream

150 g baby leaf spinach

Small bunch flat-leaf parsley, roughly chopped

2 tbsp olive oil

2 onions, finely chopped

2 cloves garlic, sliced

Pinch hot or sweet paprika

3 tbsp brandy

270 g pack potato rosti, to serve



1.Heat oil in a large frying pan, add onion and garlic, and cook for 10 mins until golden. Add mushrooms, paprika and lots of black pepper, and fry over a high heat for 5 mins, stirring.

2.Add brandy and a pinch of salt and bubble for 1-2 mins. Stir in the cream and bring to the boil. Simmer for 2-3 mins until slightly reduced.

3.Stir in the spinach and parsley, and allow to wilt. Season well and serve with potato rosti.



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