This beautiful, creamy vegetarian stroganoff makes an extremely indulgent meal for two. Served with oozy polenta, this is just what you need on a chilly evening.
Ingredients
- 50g butter
- 1 leek, finely sliced
- 2 garlic cloves, finely chopped
- 250g mixed mushrooms (we used chestnut, button and mini portabella), sliced, quartered, halved or left whole, depending on size
- 1 tbsp brandy
- 300ml double cream
- Squeeze of lemon juice, to taste
- 200g 1-minute instant polenta (we like Merchant Gourmet)
- 50g vegetarian Dolcelatte or grated vegetarian Parmesan
Method
- 1. Melt half the butter in a frying pan over a medium heat. Add the sliced leek and fry for 3-4 minutes. Add the garlic, fry for 1 minute, then remove the leek from the pan and set aside.
- 2. Turn up the heat, add the mushrooms with a splash of water and fry for 3-4 minutes until golden. Return the leeks to the pan, add the brandy and fry for 1 minute. Stir through 200ml of the cream, bubble for 1-2 minutes, then add a splash of water to loosen the sauce slightly, a squeeze of lemon, to taste, and season well.
- 3. Meanwhile, heat 700ml water or vegetable stock in a small saucepan, add the polenta and stir continuously until thick, adding more water if it becomes too thick. Stir through the remaining butter and cream, the blue cheese or Parmesan, and season to taste.
- 4. Serve the stroganoff with the polenta and garnish with chopped parsley.