leek, mushroom and pepper stroganoff

A light, simple but flavourful recipe, best served with good quality buttered pasta

1 onion, chopped
2 leeks, washed and thinly sliced
250 g mushroom (Forestiere or field mushroom are best)
1 red pepper, deseeded and chopped into chunks
1 green pepper, deseeded and chopped into chunks
1 clove garlic, finely chopped
2 tbsp extra virgin olive oil
1 tbsp plain organic flour
1 tbsp organic tomato purée
1 tsp dried oregano
1/2 tsp sea salt
100 ml red wine
300 ml vegetable stock
1 tbsp sour cream
2 tbsp fresh parsley

View the full recipe at The Circus Gardener’s Kitchen →