Mushroom Stroganoff

Serves 2
Oil for frying
1 packet of mushrooms, chopped roughly
1/2 an onion
1 clove of garlic, crushed
1 leek, chopped
2 rashes of beacon chopped into bits
3/4 of a small tub of double cream
A little flour
A little fresh basil and coriander
A splash of red wine
1 teaspoon of paprika

Method

Coat the beacon pieces in a little flour seasoned with salt and pepper. Fry until beacon is brown at the edges and then set aside. fry onion and garlic until soft. add the leek and beacon, fry until leek is soft. add the mushrooms, splash of wine and paprika, stir and bring to the boil. Simmer for about 10 minuets than add the cream and herbs. Serve with tagliatelle