Mushroom Stroganoff

Written by McDonald, T.  |  Date 30th of January 2022    

This is a mushroom heaven.  Yes, you better like mushrooms because this dish has little else in!  This is lovely on a cold day and has a very spicy flavour because of the white pepper.  This dish is supper easy to make and is ready in 30 minutes.

Notes

• You can use vegan cream cheese or crème fraîche instead of oat milk. 
• Any brown mustard will do.
• If you are worried about vitamin A, serve it with carrot, butternut squash or sweet potato mash. 
• If you feel the need to sweeten up the dish, add a teaspoon of brown sugar or some sultanas. 
• Other extras could be white wine and lemon juice.
  

Serves 1

Time - 30 minutes

Ingredients 

• 200g Mushroom
• 0.5 onion
• 1 tsp of paprika
• 0.5 tsp of white pepper
  
• A glove of garlic, crushed
  
• 1 tsp of wholegrain mustard
  
• 150ml of vegetable stock
• 100ml oat milk
• 1 tsp of chilli chutney (optional)
• 2 x tbsp of nutritional yeast with B12
  
• 0.25 cup of peas
  

Apparatus

•  large, wide, deep-frying pan

Method 

1. Heat a little vegetable oil on a medium-low heat and cook the onion, garlic and mushroom until soft. 
2. Add the paprika, white pepper and cook for a few minutes, stirring frequently.
3. Once browned, add the vegetable stock and reduce to a low heat. 
4. Add the wholegrain mustard and vegan milk.  Now is a good time to add the chilli chutney if you are using it.
5. Make the cornflour paste by adding 1 tablespoon of cornflour to a small amount of water.  Add the water a little at a time and stir until you get a thick paste. 
   
6. Simmer for 10 minutes on a low heat while stirring in the cornflour paste. 
7. Serve with either rice or potato.

Results

I had this with mash potato.  It has a real kick due to the white pepper! 

 

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.