Quick polenta with mushroom and leek stroganoff recipe | delicious. magazine

Name: Quick polenta with mushroom and leek stroganoff recipe | delicious. magazine
Ingredients: 50g butter; 1 leek, finely sliced; 2 garlic cloves, finely chopped; 250g mixed mushrooms (we used chestnut, button and mini portabella), sliced, quartered, halved or left whole, depending on size; 1 tbsp brandy; 300ml double cream; Squeeze of lemon juice, to taste; 200g 1-minute instant polenta (we like Merchant Gourmet); 50g vegetarian Dolcelatte or grated vegetarian Parmesan

www.deliciousmagazine.co.uk

This beautiful, creamy vegetarian stroganoff makes an extremely indulgent meal for two. Served with polenta, this is what you need on a chilly evening.

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Ingredients

50g butter
1 leek, finely sliced
2 garlic cloves, finely chopped
250g mixed mushrooms (we used chestnut, button and mini portabella), sliced, quartered, halved or left whole, depending on size
1 tbsp brandy
300ml double cream
Squeeze of lemon juice, to taste
200g 1-minute instant polenta (we like Merchant Gourmet)
50g vegetarian Dolcelatte or grated vegetarian Parmesan