Mushroom casserole
By Claire
About This Recipe
This quick, creamy mushroom casserole is sure to become a family favourite.
Recipe Tags
Instructions
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
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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.
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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.
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Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.
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Check the seasoning and serve garnished with chopped parsley.
Nutritional Information
butter
leek
bacon
white wine
portobello mushrooms
beef stock
crème fraîche
paprika
parsley
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Mushroom casserole