Mixed mushroom and pepper stroganoff

TO DRINK: Solms-Delta Hiervandaan 2007, a full-bodied southern Rhoneinspired blend of Shiraz, Mourvedre, Grenache, Carignan and Viognier.

Mixed mushroom and pepper stroganoff

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 45ml (3 tbsp) olive/avocado oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 anchovy, crushed
  • 1 red pepper, seeded and sliced
  • 1 green pepper, seeded and sliced
  • 800g mixed mushrooms, sliced
  • 45ml (3 tbsp) dry white wine
  • 250g crème fraîche
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) fresh flat-leaf parsley, chopped

Instructions

1

Heat the oil in a large frying pan and sauté the onion, garlic and anchovy for a few minutes.

2

Add the peppers and mushrooms and cook until the water has evaporated. Stir in the wine and cook through.

3

Add the crème fraîche, season and sprinkle with the parsley.

 

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