A vegetarian stroganoff, served on rice, from Forbes in Ayr
1. Cut onion finely. Cut each pepper in half and save one half of each colour for decorating the plate before serving. Chop the other 3 halves length ways.
2. Put the onion and the chopped peppers into the frying pan with olive oil. Cover and cook on medium flame until soft.
3. Chop spring onions and add most of them and the washed mushrooms to the pan along with most of the bottle of white wine, with salt and pepper to taste.
4. Bring to the boil and then turn down to simmer for about 15 minutes or until the mushrooms are soft but not gooey!
5. Add the cream or crème fraiche and stir.
6. Cook for a further five minutes and it's ready. Take off the gas and put to the side until you need to heat it up for serving.
7. When you are about to serve this put a little more wine in to the mix and stir as you heat it through. If it goes a little runny just leave it on the heat a bit longer and it will thicken up.
8. Serve with rice and top with chopped peppers and the remaining spring onions.
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