MUSHROOM STROGANOFF

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.

INGREDIENTS

  • 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)
  • Paprika
  • Soy sauce
  • Oregano
  • Crushed black peppercorns

HOW TO MAKE IT

  1. Start by frying your onions for a minute or 2 to soften them then add your garlic and sliced mushrooms
  2. 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
  3. Whilst bubbling in the wine, add paprika & oregano along with your veg broth
  4. Once it’s cooked for 5 minutes, add your cream & stir in until you get a thick creamy sauce
  5. Season with salt & crushed black pepper and serve with rice, pasta, mash or bread – it really does go with everything!

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