This quick, creamy mushroom casserole may well become a favourite dish. Why not serve as a midweek meal with pasta, rice or a hunk of crusty bread. Of course if you are a 'low carber' you will swap the pasta/rice/bread for a lower carb alternative.
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
1. 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.
2. 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.
3. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.
4. Check the seasoning and serve garnished with chopped parsley.
All the best Jan