SERVES : 2
COOKS IN : 15 MINUTES
DIFFICULTY : EASY
I usually make my recipes by re-creating dishes I’ve sampled around the world using ingredients that are common in that particular cuisine. But if I’m being honest, I’ve never been to Russia, I know nothing of their cuisine other than I love a good stroganoff!
This rich, creamy dish is a perfect winter warmer, which is why I just love it served with creamy mash. But it’s commonly served with pasta & even goes with rice or bread – basically anything to soak up the sauce.
I like a slight kick which is why I use paprika & a ridiculous amount of crushed black pepper, but you can skip the paprika and limit your pepper if you want it slightly more mild.
- 1 red onion
- 1 pack of chestnut mushrooms (you can use any type of mushroom, but I prefer chestnut in this recipe)
- 4 garlic cloves
- White wine (you can skip this, but it makes it so tasty)
- Veg broth
- Dairy-free cream (or swap this out for dairy-free milk & butter and add a touch of cornstarch to your veg broth)
- Soy sauce
- Crushed black peppercorns
HOW TO MAKE IT
- Start by frying your onions for a minute or 2 to soften them then add your garlic and sliced mushrooms
- After a couple of minutes of cooking, add a splash of soy sauce to help brown the mushrooms then add a generous splash of white wine
- Whilst bubbling in the wine, add paprika & oregano along with your veg broth
- Once it’s cooked for 5 minutes, add your cream & stir in until you get a thick creamy sauce
- Season with salt & crushed black pepper and serve with rice, pasta, mash or bread – it really does go with everything!