Creamy mushroom and spinach stroganoff
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.
Mushroom Lasagna Roll Ups in Creamy Gorgonzola Cauliflower Sauce
Preparation time:1 hr and 10 min