Ingredients

The following ingredients have 2 Servings
  • 1 leek (sliced)
  • 2 cloves garlic (crushed)
  • 3 tsp paprika
  • 400 g mushrooms (sliced)
  • 200 g chestnuts (peeled, roasted and halved)
  • 450 ml vegetable stock
  • 2 tbsp tomato puree
  • 4 tbsp creme fraiche
  • 1 handful fresh parsley

Instruction

  • Heat a little oil in a frying pan and cook the leeks for roughly 5 minutes or until softened.
  • Add the garlic and paprika, then cook for another minute releasing their flavours..
  • Add the mushrooms and chestnuts and cook on a medium heat, stirring frequently, for 5 mins or until the mushrooms have begun to soften.
  • Pour the stock into the pan along with the tomato puree, mixing well before turning the heat up high.
  • Bring the stock to a rolling boil and cook until the sauce begins to thicken.
  • Finally, take the pan off of the heat and gently stir through the creme fraiche and most of the parsley.
  • Use the remaining parsley to garnish.