Mushroom Stroganoff

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

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.

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.

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

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.

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

Check seasoning and add more salt and pepper to taste.

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

Serve over buttered noodles or with mash potato.

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