This is comfort food To The Max. Rich, creamy, easy to eat with a spoon from a bowl, it has everything you want on a chilly night, wrapped up in a blanket with some blog reading and a great spotify playlist for company.
It’s also SUPER quick to make, which is always good. Fry off the veg and pour in the cream, basically, which can only ever be a happy way to cook.
Here’s a little bit more detail:
Mushroom, Chestnut and Spinach Stroganoff
knob of butter
1 onion, chopped
4 cloves garlic, thinly sliced
3 balls frozen spinach
100g vacuum-packed cooked chestnuts, halved
1 teaspoon paprika
1 tablespoon tomato paste
100ml vegetable stock
200ml soured cream
juice of one lemon
1 handful chopped parsley
salt and pepper
1. Fry the onions and garlic in a little butter for around 10 minutes until brown. Tip out onto a plate.
2. Fry the mushrooms in a little more butter for around 5 minutes until brown – then tip in the fried onions, garlic, sliced chestnuts, tomato paste and paprika and fry for another minute.
3. Add the spinach, stock, cream and lemon and cook for a further 5 minutes until the spinach has defrosted, then add the parsley.
4. Season with salt and pepper and serve with crusty bread, mash potato or some wholewheat rice.
I’m linking up with Corina’s Cook Once Eat Twice Challenge over at Searching For Spice, as this is most definitely even more luscious the day after you’ve made it when all the ingredients have had time to get to know one another.