Servings 4

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

This is fascinating recipe because the texture and the taste actually meant that I was not craving meat. And I eat a lot of meat. For me, vegetables are on the plate for a bit of colour but they serve no purpose other than adding that colour. However, I experimented with this vegetarian recipe because meat will be in short supply, or no supply, come the Zombie apocalypse. That is, unless you are a Zombie and then you’ll be looking to feast on humans. So, go ahead and try this one out. You may be pleasantly surprised.

Ingredients

• 4 tbsp olive oil
• 250 grams / 8oz dried porcini mushrooms
• 1 (14 oz / 400 gram) tin of mushrooms
• 1/2 (8oz / 250 grams) jar smoked red peppers
• 1 (14 oz/ 400 gram) tin chopped tomatoes
• 100 grams / 4 oz Leggo’s Tomato Paste
• 2 Beef Stock Cubes
• I cup of boiled water
• 2 tsp garlic powder
• 1/4 cup mixed paprika

Directions

1. Get a large pan and add the olive oil. Soak the dried porcini mushrooms for 30 minutes until they are soft and malleable.
2. Add the porcini mushrooms and the tinned mushrooms to the oil and sweat them for around 20 minutes. You want the flavours to infuse.
3. Add the jarred red peppers, preferably smoked red peppers, to the mushrooms and sweat on a low heat for a further 15 minutes.
4. Add the tinned tomatoes and the tomato paste and simmer for a further 15 minutes. Make a judgment on when the flavours have combined.
5. Boil water and add the beef stock cubes to 1 cup of the boiled water. Taste the stock and decide how strong you want the beef flavour to be.
6. Add the beef stock to the mushroom and tomato mixture and simmer for a further 10 minutes. Add garlic and paprika to taste.
7. The trick with this recipe is to get a strong and infused base with the mushrooms sitting on that rich base. Be bold with your decisions.