Mushroom and Pepper Stroganoff

This is perfect comfort food; plump mushrooms, sweet peppers and onions all bound together with a paprika and mustard spiced creamy sauce.  Great with rice, dolloped over a baked potato or spooned onto thick, toasted slices of rustic baguette or sourdough.
I always take the skin of the peppers by cutting them into sections then putting them skin side up under a hot grill until the skins blacken and blister.  I let them cool then peel the skin off with a knife.  This is not essential, it just makes the strips of pepper more silky in the finished dish.  
It's particularly good made with portobello mushrooms and maybe some shiitakes, however I often make it with a mixture of closed cup and chestnut mushrooms and it is still delicious.

Serves 4

Ingredients

25g Butter

Olive Oil
2 Red Onions, finely sliced

1 tablespoon Paprika

1 teaspoon Smoked Sweet Paprika (Pimenton de la Vera)
Salt and Black Pepper

2 Red or Yellow Peppers, skinned (if you are fussy like me) finely sliced
750g Mushrooms, cut into halves and thick slices
3 cloves Garlic, minced

100ml Red Wine

1 tablespoon Wholegrain Mustard

1 teaspoon Dijon Mustard

250ml Crème Fraiche
Parsley  

• Melt the butter in a large frying pan over a medium heat with a glug of olive oil then tip in the sliced red onions.  Season generously with salt and black pepper then add the paprika and smoked pimenton.
• Add the sliced peppers to the pan then cook for 10-15 minutes, stirring occasionally until the onions and peppers are soft.
• Add the minced garlic followed by the mushrooms and give it a big stir.
• Pour in the red wine then add the mustards.  Cook for another 10-15 minutes, stirring often.
• When the juices have reduced down to a thick, bubbling syrup and the mushrooms are cooked and tender, spoon in the crème fraiche.  Stir it through until thoroughly blended and heat it until bubbling.  Taste to check for seasoning and stir through a handful of chopped flat leaf parsley just before serving.