Mushroom casserole
This quick, creamy mushroom casserole is sure to become a family favourite. Serve for a midweek meal with pasta, rice or a hunk of crusty bread.
Ingredients
- 50g/1¾oz unsalted butter, plus extra to finish
- 1 leek, sliced
- 3 rashers smoked streaky bacon, diced
- 100ml/3½fl oz dry white wine
- 5 portobello mushrooms, chopped
- 350–400ml/12–14fl oz beef stock
- 100ml/3½fl oz crème fraîche
- ¼ tsp paprika
- salt and pepper
- small handful of freshly chopped flatleaf parsley, to garnish
Method
Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy.
Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.
Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.
Check the seasoning and serve garnished with chopped parsley.
