- 2 tsp olive oll
- 3 finely sliced shallots
- 1 finely sliced fennel
- 2 garlic cloves, crushed
- 350g button mushrooms, quartered
- 1 tbsp paprika
- 150ml vegetable stock
- 1 tbsp tamari
- 1 tub Avonmore Cooking Cream
- 70g frozen peas
- Juice of 1/2 lemon
- Small handful of broccoli shoots
- Quinoa or basmati rice to serve
Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.
Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.
Bring to the boil and bubble for about 5 minutes, or unti the sauce reduced to a thick sauce.
Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.
Simmer for 5 minutes, stirring regularly.
Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.
Tip: When cooking the quinoa add a 1/4 teaspoon of ground turmeric for an apetising colour. If you prefer you can use wholegrain basmati rice instead of the quinoa.