TO DRINK: Solms-Delta Hiervandaan 2007, a full-bodied southern Rhoneinspired blend of Shiraz, Mourvedre, Grenache, Carignan and Viognier.
Mixed mushroom and pepper stroganoff
Ingredients
- 45ml (3 tbsp) olive/avocado oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 anchovy, crushed
- 1 red pepper, seeded and sliced
- 1 green pepper, seeded and sliced
- 800g mixed mushrooms, sliced
- 45ml (3 tbsp) dry white wine
- 250g crème fraîche
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) fresh flat-leaf parsley, chopped
Instructions
1
Heat the oil in a large frying pan and sauté the onion, garlic and anchovy for a few minutes.
2
Add the peppers and mushrooms and cook until the water has evaporated. Stir in the wine and cook through.
3
Add the crème fraîche, season and sprinkle with the parsley.
