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Mushroom Stroganoff

Mushroom Stroganoff
  • Serves: 4
  • Cooks In: 20 minutes
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Ingredients

¼ cup cup butter
2 tbsp olive oil
4 shallots, sliced
3 cloves garlic, minced
500 g Swiss brown mushrooms, halved or thickly sliced
1 tbsp smoked paprika
1 tbsp sweet paprika
1 tsp caraway seeds
1 tbsp tomato paste
1 ½ tbsp flour
2 cups vegan beef or veg stock
1 tbsp vegan Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp red wine vinegar
½ cup vegan sour cream or cream cheese.
Handful chopped dill
Handful chopped parsley
Salt and pepper to season

Method

1

Heat butter and oil over a medium high heat, then add the shallots and mushrooms and cook until slightly golden. Season with salt and pepper.

2

Add the garlic and cook off for a minute then add both paprikas, caraway and tomato paste. Cook over medium heat for a further minute.

3

Add the flour and toast for a minute before slowly stirring in the stock, Worcestershire sauce, vinegar and mustard.

4

Allow to simmer partially covered over a low heat for about 20 minutes before finishing with the sour cream/cream cheese and herbs. Add more stock if needed.

5

Stir until the sour cream/cream cheese is fully incorporated.

6

Check seasoning and add more salt and pepper to taste.

7

Don’t boil the mix or the sauce might split!

8

Serve over buttered noodles or with mash potato.

Ingredients

 ¼ cup cup butter
 2 tbsp olive oil
 4 shallots, sliced
 3 cloves garlic, minced
 500 g Swiss brown mushrooms, halved or thickly sliced
 1 tbsp smoked paprika
 1 tbsp sweet paprika
 1 tsp caraway seeds
 1 tbsp tomato paste
 1 ½ tbsp flour
 2 cups vegan beef or veg stock
 1 tbsp vegan Worcestershire sauce
 1 tbsp Dijon mustard
 1 tbsp red wine vinegar
 ½ cup vegan sour cream or cream cheese.
 Handful chopped dill
 Handful chopped parsley
 Salt and pepper to season

Directions

1

Heat butter and oil over a medium high heat, then add the shallots and mushrooms and cook until slightly golden. Season with salt and pepper.

2

Add the garlic and cook off for a minute then add both paprikas, caraway and tomato paste. Cook over medium heat for a further minute.

3

Add the flour and toast for a minute before slowly stirring in the stock, Worcestershire sauce, vinegar and mustard.

4

Allow to simmer partially covered over a low heat for about 20 minutes before finishing with the sour cream/cream cheese and herbs. Add more stock if needed.

5

Stir until the sour cream/cream cheese is fully incorporated.

6

Check seasoning and add more salt and pepper to taste.

7

Don’t boil the mix or the sauce might split!

8

Serve over buttered noodles or with mash potato.

Mushroom Stroganoff

Tags:

 Dinner

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