Tuesday - May 21, 2019 2:46 pm , Category : RECIPES
20 g (3/4 oz) dried mushrooms (porcini)
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
500 g (1 lb) chestnut mushrooms
2 red peppers, halved, deseeded, and sliced
2 tsp paprika
Salt and black pepper
30 g (1 oz) cornflour
300 ml (1/2 pint) cold vegetable stock
1×400 g can artichoke hearts, drained
2 tbsp dry white or red wine
1 tbsp tomato puree
Low-fat crème fraiche or plain yogurt, to serve
Soak the dried mushrooms in 150 ml (1/4 pint) warm water for 20 minutes, then drain and reserve the soaking water.
Heat the oil in a flameproof casserole, add the onion and garlic, and cook for 3-5 minutes until softened.
Add the mushrooms, peppers, and paprika and season with salt and pepper. Cook, stirring, for 5 minutes. Mix the cornflour and stock, add to the pan with the artichokes, wine, mushroom soaking water, and tomato puree, and bring to a boil. Simmer gently for 10-15 minutes. Taste for seasoning. Serve hot, with crème fraiche or yogurt.