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Mushroom and pepper stroganoff with gnocchi recipe



This is creamy, smoky, sweet, simple to cook and oh-so delicious. And if that weren’t enough, it freezes really well and so can be frozen in perfectly sized portions for your household and just popped in the microwave whenever you need a quick and comforting supper. I love it teamed with gnocchi that’s been fried until crisp and golden, but you could also serve it with rice or pasta ribbons.

Timings

Prep time: 15 minutes

Cooking time: 30 minutes

Serves 

Four

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 200g frozen chopped onion (or 1 onion, diced)
  • ½ tbsp frozen chopped garlic (or 1 fresh clove, finely chopped)
  • 1 tbsp sweet smoked paprika
  • 600g frozen mixed mushrooms
  • 500g sliced frozen peppers
  • 1 vegetable jelly stock pot
  • 2 tsp Dijon mustard
  • 120g crème fraîche
  • A small bunch of parsley, chopped, or a handful of frozen chopped parsley
  • Gnocchi, to serve

Method

  1. Add the oil and butter to a large frying or sauté pan. Add the onion and sauté for 5 minutes until it is starting to soften. Add the garlic and the sweet smoked paprika and stir in, then add the frozen mushrooms and cook for about 5 minutes until the mushrooms are defrosted and beginning to cook down.
  2. Add the peppers and cook for a couple of minutes longer, then add the stock pot and the mustard. Cook for a further 15 or so minutes, until everything is well cooked and the liquid has reduced (frozen vegetables will let out quite a lot of water, so be patient and cook this off).
  3. Stir the crème fraîche and most of the parsley into the sauce, and season generously with salt and pepper to taste.
  4. Serve with gnocchi, sprinkled with the reserved parsley.

Foolproof Freezer by Rebecca Woods is published by Quadrille (£12.99). Order your copy from The Telegraph Bookshop.  




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