Mushroom casserole

Create a delicious midweek meal with in-season mushrooms!


  • 50g unsalted butter, plus extra to finish
  • 1 leek, sliced
  • 3 rashers smoked streaky bacon, diced
  • 100ml dry white wine
  • 5 portobello mushrooms, chopped
  • 350–400ml beef bone broth
  • 100ml crème fraîche
  • ¼ tsp paprika
  • salt and pepper
  • handful of freshly chopped flat leaf parsley, to garnish


  1. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon is crispy.
  2. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml beef bone broth and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.
  3. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.
  4. Check the seasoning and serve garnished with chopped parsley. Enjoy with pasta, rice or crusty bread!