Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff

With Autumn in full flow there is nothing like a Vegan Mushroom Stroganoff. Using the dried wild mushrooms gives it an earthy rich flavour you only usually find in a restaurant. Still not much hope of that at the moment during a second lockdown. So here’s an easy way to create your own.

Serves 4

Ingredients for Vegan Mushroom Stroganoff

  • 20g dried forest mushrooms (soaked for 30 mins in freshly boiled water)
  • 2 tbsp oil
  • 1 onion
  • 2 cloves of garlic
  • 500g Chestnut Mushrooms
  • 1 tsp mustard
  • 1 tsp miso paste
  • 2 tbsp peanut butter
  • 270ml Elmlea plant double cream
  • 2 spring onions
  • Basmati rice or pasta to serve
Optional extras – I had that needed using up
  • Asparagus
  • Green beans

1. Wash hands thoroughly and soak the Dried Mushrooms in 150ml of hot boiled water and cover for 30 minutes.

Vegan Mushroom Stroganoff

2. Dice the Onion and Garlic and add to a pan with the Oil and fry on a gentle heat for a few minutes until soft

3. Peel and slice the Chestnut Mushrooms and add them to the pan. Up the heat a little and cook for a few minutes until they have softened

Vegan Mushroom Stroganoff

4. Add the Mustard, Miso Paste, Peanut Butter and a large pinch of Salt

Vegan Mushroom Stroganoff

5. Lower the heat and stir until all the ingredients are well combined

6. Now add the Forest Mushrooms along with the stock they made

Vegan Mushroom Stroganoff

7. Occasionally stir whilst the stock reduces down

8. When the stock has reduced stir in the Cream

Vegan Mushroom Stroganoff

9. Simmer gently for 5 minutes, stirring occasionally until it has darkened

Vegan Mushroom Stroganoff

10. Slice the Spring Onions to go on the top

10. Check for seasoning and it’s ready to serve with your Rice or Pasta and Vegetables

Vegan Mushroom Stroganoff

For more yummy Vegan Recipes check out our other sections:

Vegan Mushroom Stroganoff
Sleepy Lily


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