A vegetarian stroganoff using mushrooms. Allergy - milk
Serve for lunch or as a main dish for dinner. Serve hot
Soften the onion and garlic with the paprika in the oil over a low heat for around 10 minutes.
Add the sliced mushrooms and stir well
Chop the dried mushrooms and add to the mixture. Continue to cook for 3-4 minutes till the mushrooms are sealed
Add the stock or liquid used to soak the mushroom and cook for 5-10 minutes or so to reduce down. If the mixture becomes too dry add a little more stock or water
When the lentils are cooked - tender but still slightly nutty - drain them well and cover to keep warm
Stir the creme fraiche through the mushrooms, taste and season well with salt and pepper and serve garnished with chopped parsley