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.