Not much, I'm afraid. This series may end soon. Blame it on the high standards of two teens, or the unimaginative kitchen that is mine at the moment.
Even so, this recipe is not scraping the proverbial barrel. Perish the thought. It is great. Haul it out when you feel like vegetarian comfort food. Hope you enjoy.
Mushroom and spinach stroganoff
2 onions finely chopped
2 garlic cloves, sliced
Chestnut and button mushrooms. chopped/sliced
pinch of paprika and black pepper
3 tablespoons brandy
150g baby leaf spinach
Fry the onions and garlic in olive oil for 10 minutes, until golden. Add the mushrooms, paprika and black pepper and fry for 5 minutes, stirring. Add the brandy and bubble for a minute. Stir in the cream and simmer for 2-3 minutes until slightly reduced.
Stir in the spinach and parsley and allow to wilt.
Serve with potato rosti or your favourite pasta.