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.
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
4. Add the Mustard, Miso Paste, Peanut Butter and a large pinch of Salt
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
7. Occasionally stir whilst the stock reduces down
8. When the stock has reduced stir in the Cream
9. Simmer gently for 5 minutes, stirring occasionally until it has darkened
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
For more yummy Vegan Recipes check out our other sections:
