VEGETARIAN

Multi Mushroom Stroganoff Serves 3 – 4

Ingredients
45 ml              Olive Oil
450g               Sliced edible mushrooms
3                    Sliced edible Spring Onions
2                    Crushed Garlic cloves,
30ml               Soured cream
30ml               Chopped thyme leaves
15ml               Chopped Fresh parsley

Method
-    Heat the oil in a large frying pan and fry the mushrooms gently, stirring them occasionally until they are softened and just cooked.
-    Add the spring onions, garlic and sherry cook for a minute more. Season well.
-    Stir in the soured cream and heat to just below boiling. Stir in the thyme then scatter over the parsley. Serve with rice, pasta or boiled new potatoes.

Chunky Vegetable Paella - Serves 6

Ingredients

Good pinch saffron strands
1                     Aubergine, cut in thick chunks
Salt
90 ml/6 tbsp     Olive Oil
3                     Garlic cloves, crushed
1                     Yellow pepper, sliced
1                     Red pepper, sliced
10 mil 2 tsp       Paprika
225 g               Risotto rice
600 ml /1          Pint Stock
450g                Fresh tomatoes, skinned and chopped
Ground black pepper
115g                Sliced mushrooms
115g                Cut green beans
1 x 400g           Can chick peas


Method
-    Steep the saffron in 45 mil 3tbsp hot water. Sprinkle the aubergine with salt, leave to drain in a colander for 30 minutes, then rinse and dry.
-    In a large paella or a frying pan, heat the oil and fry the onion, garlic, peppers and aubergine for about 5 minutes, stirring occasionally. Sprinkle in the paprika and stir again.
-    Mix in the rice, then pour in the stock, tomatoes, saffron and seasoning. Bring to a boil then simmer for 15 minutes, uncovered, shaking the pan frequently and stirring occasionally.
-    Stir in the mushrooms, green beans and chick peas (with the liquor).
-    Continue cooking for a further 10 minutes, then serve hot from the pan.