Recipe: Mushroom Stroganoff {A Vegetarian Take On A Classic!}
September 28, 2016
Summary: Mushrooms have been a thing around here lately. Mr Ask has decided he’s really into mushrooms, which is cool because mushrooms are a vego staple. When I think mushrooms I think of think of this unctuous sour cream stroganoff on egg noodles. But you might prefer rice or go out on limb and spoon it over a baked potato, it’s up to you. You could also veganize it but using a vegan butter and vegan sour cream and vegan noodles. Whenever I am planning out meals, Mr Ask hounds me for this – it’s one of his most favourite meals. Don’t be fooled by the long ingredient list! This is a really quick, weekday wonder. There is only an onion and the mushrooms to chop (and you can cut that in halfby using pre sliced mushrooms) and the rest happens super quick. I got this on the table in around 30 mins!
Ingredients
- 1 tblsp olive oil
- 400g sliced mushrooms
- 1 small red onion, finely diced
- 2 tblsp verjuice or dry white wine
- 2 garlic cloves, minced
- 2 fresh thyme sprigs
- 2 1/2 tsp paprika
- 1/4 tsp chilli powder
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
- 2 tblsp butter
- 2 tbls plain flour
- 1 1/2 cups vegan chicken style stock
- 3/4 cup sour cream
- Handful fresh flat-leaf parsley, chopped
Instructions
- Heat olive oil in a large frying pan over medium-high heat. Add the mushrooms and onion and cook 5 minutes.
- Add the verjuice or wine and allow it to cook off. Stir in garlic, thyme, paprika, chilli, salt and pepper. Cook, stirring occasionally, until mushrooms are browned.
- Add the butter and flour and cook, stirring constantly, 2 minutes. Stir in the stock, and bring to boil. Allow to boil, stirring constantly, for a few minutes or until thickened.
- Remove from heat and remove thyme stalks. Stir in sour cream and parsley and serve over egg noodles.
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