Serves 4 | Cook 12 mins
2 tbsp olive oil
2 cloves garlic, chopped
600g mixed mushrooms, e.g. oyster, chestnut, button, left whole and roughly sliced
1 tbsp paprika
200ml crème fraîche
8 potato farls
chopped fresh parsley, to garnish
Mushroom stroganoff with potato farls
1. Heat the oil in a large frying pan or wok and stir-fry the garlic and mushrooms over a high heat for
5–8 minutes, until golden.
2. Stir in the paprika and cream, then bring to the boil.
3. Meanwhile, toast the farls following packet instructions, until hot. Arrange on warm serving plates and spoon over the mushrooms. Scatter over some parsley to garnish.