
Ingredients
- Glug of vegetable oil
- 1 large onion – diced
- 1 leek – finely diced
- 500 g mushrooms – roughly chopped
- 1 Tbsp minced garlic
- 1 Tbsp flour
- 1 cup dry white wine
- 1 pot of double cream
- A handful of grated parmesan cheese
- A handful of roughly chopped parsley
- Salt and pepper to taste
- Pappardelle pasta or rice to serve
Method
- Heat the vegetable oil in a pan and then sautee the diced onion
- Add in the leek and continue to sautee
- Drop in the mushrooms and minced garlic then fry for a further 5 minutes
- Add the white wine and bring to the boil to cook off the alcohol before adding the cream
- Bring back up to a medium heat for a few more minutes before adding most of the parmesan and parsley in
- Serve over rice or pasta with parmesan cheese and parsley sprinkled over top