A delicious, creamy stroganoff
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.
Recipe created by Marian Hearne, runner up in the Avonmore Food Blogger Competition http://herbicarni.com/recipe/creamy-mushroom-fennel-pea-stronganoff