20g (3/4oz) dried mushrooms (porcini) 2tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 500g (1lb) chestnut mushrooms 2 red peppers, halved, seeded, and sliced 2tsp paprika salt and black pepper 30g (1oz) cornflour 300ml (1/2pint) cold vegetable stock 1×400g (14oz) can artichoke hearts, drained 2tbsp dry white wine 1tbsp dry white wine 1tbsp tomato puree low-fat crème fraiche or plain yogurt to serve.
1- Soak the dried mushrooms in 150ml (1/4 pint) warm water for 20 minutes, then drain and reserve the soaking water.
2- Heat the oil in a flameproof casserole, add the onion and garlic, and cook for 3-5 minutes until softened.
3- Add the mushrooms, peppers, and paprika, and season with salt and pepper. Cook, stirring, for 5 minutes. Mix the corn flour and stock, add to the pan with the artichokes, wine, mushroom water, and tomato puree and bring to a boil. Simmer gently for 10-15 minutes. Taste for seasoning. Serve hot, with crème fraiche or yogurt.
When cooking the mushrooms, increase the heat to reduce and thicken the sauce. Warm through a ready made large vol-au-vent shell, and fill with the hot Mushroom Stroganoff.