Ingredients
20g (3/4oz) dried mushrooms
150 ml (1/4 pint) boiling water
60g (2 oz) butter
1 onion, chopped
1 garlic clove, crushed
salt and pepper
200g ( 7 oz) mixed fresh mushrooms
1 red pepper, cored, seeded and sliced
1/2 teaspoon paprika
150g (5 oz) canned artichoke hearts
300ml (1/2 pint) vegetable stock
1/3 cup red wine
1 tablespoon tomato paste
150ml (1/4 pint) sour cream
Method
Soak the dried mushrooms in the boiling water for 20 minutes . Drain the mushrooms and reserve the water.
Melt half of the butter in a large casserole dish. Add the onion and garlic and cook, stirring occasionally for 3-5 minutes. Add the paprika, artichokes, stock, red wine, reserved mushroom water, tomato paste. Place in moderate preheated oven and cover.
Cook for 30-45 minutes.
Add sour cream 5 minutes before taking out of oven.
Add seasoning if necessary.
Serve with rice, mashed potato or pasta.
Sprinkle with parsley.
Serves 4