The Circus Gardener's Kitchen

seasonal vegetarian recipes with a side helping of food politics

leek, mushroom and pepper stroganoff

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For many years, on New Year’s Eve instead of making new year resolutions, I simply write a list of between six and ten things things I would like to achieve in the year ahead.

Generally these range from the the purely pleasurable, such as taking my wife Sara to Venice, to the more challenging such as running a half marathon or cycling coast to coast from the Irish Sea to the North Sea.

I don’t always achieve all of my New Year goals, but when I don’t achieve them somehow it doesn’t feel as bad as if I had broken a new year resolution.

One of my ambitions for 2014 is to go on a food photography workshop. Hopefully, after I do so, you will see the improvement in the quality of the photographs on this blog.

Whatever your own personal hopes and ambitions are for the year ahead I’d like to thank you for reading and following my blog and to wish you a happy and fulfilling year ahead.

After the excesses of Christmas, here’s a light, simple but flavourful recipe, best served with good quality buttered pasta

Happy New Year!

leek, mushroom and pepper stroganoff


1 onion, chopped
2 leeks, washed and thinly sliced
250 g mushroom (Forestiere or field mushroom are best)
1 red pepper, deseeded and chopped into chunks
1 green pepper, deseeded and chopped into chunks
1 clove garlic, finely chopped
2 tbsp extra virgin olive oil
1 tbsp plain organic flour
1 tbsp organic tomato purée
1 tsp dried oregano
1/2 tsp sea salt
100 ml red wine
300 ml vegetable stock
1 tbsp sour cream
2 tbsp fresh parsley


1. Heat the oil in a large pan over a medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Add the leeks, mushrooms, chopped pepper and garlic and continue to cook, stirring frequently, for a further 5 minutes.

2. Add the tomato purée, flour, dried oregano and salt. Cook for a further 2 minutes, stirring constantly to distribute the flour evenly. Add the wine and stir to deglaze, before adding the stock. Bring to a simmer, then reduce the heat to just maintain a simmer and cook for a further 25 minutes, stirring occasionally.

3. Remove the pan from the heat. Add the sour cream and half of the chopped parsley and stir to combine. serve with buttered tagliatelle or rice, sprinkled with the remaining parsley.

Categories: vegetarian

17 replies

  1. We’ll be over for an hour or so after our marvellous Goodmans goose! Looking forward to more beautiful rants, recipes and inspiration in 2014!

    • Thank you, Taff.
      I, too, have been inspired by your excellent blog – you have expanded my horizons when it comes to good and great wine. Great to hear we’ll be seeing you later to bring in the New Year. Hope we can detain you for longer than an hour though!

  2. I made this today – delicious! To make it vegan, just use Sour Supreme or Veganaise in place of the sour cream. It turns out really great! I even added some Gardein brand beefless tips to convince my meat eating friends that vegan food can be robust, flavorful, and savory!

  3. Thank you very much for this delicious recipe. Made it for our vegetarian Christmas dinner 🙂
    Happy Holidays to you and your family!

  4. Just made this for dinner, it was amazing. An absolute hit. Thank you for posting.

  5. Delicious! Was looking for an alternative recipe for leek and mushroom to the usual soup/quiche/pasta.Will definitely add to the list of easy weeknight dinners. What a tasty way of getting in those veggies. Thanks!

  6. Thanks for this recipe. Just tried it for the first time. I will definitely be using it again.

  7. Really enjoyed this simple but very tasty dish thanks must now try some of your other recipes

  8. Is it possible to obtain nutritional information for this recipe? Thank you!


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