Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff - Serves 4

Ingredients


3 garlic cloves
8 spring onions
1 red pepper
1 yellow pepper

9oz/225g shiitake mushrooms

4oz/113g button mushrooms

4oz/113g chestnut mushrooms

A large handful of chives

A large handful of tarragon

400g can of chopped tomatoes

1tsp smoked paprika

1/4pt / 142ml stock made with Vecon

Salt and Pepper

7oz / 198g very low fat fromage frais

Boiled rice to serve

Method

1. Peel and crush the garlic cloves, chop the onions into 1in / 2c, pieces.  Deseed and cut the peppers into bite sized pieces.  Halve the mushrooms, finely chop the chives and tarragon, reserving a few chives for garnish.

2. Heat a large no-stick frying pan over a high heat and add the garlic, onions, peppers, mushrooms, herbs, chopped tomatoes, smoked paprika and stock.  Season well and bring to the boil.  Reduce the heat to medium, cover and cook for 15-20 minutes.

3. Remove from the heat and stir in the fromage frais.  Garnish with the reserved chives and serve with boiled rice.