Mushroom stroganoff

Mushroom stroganoff

Serves 6

Easy, fast and sophisticated — you can make the stroganoff in advance and add the cream at the end, so all you have to do is cook the rice.

750g mushrooms, sliced
3 medium onions, sliced
300-400ml vegetable stock
3 tsps paprika
2 tbsps soy sauce
3 tbsps brandy
3 tbsps soy cream
2 cloves garlic, chopped
4-5 tbsps olive oil
salt and black pepper
chopped parsley, or thyme

  1. Heat the olive oil on medium, in a wide frying pan. Add the onion and garlic, and cook until translucent and beginning to turn golden.
  2. Add the mushrooms, then add the paprika and stir it through the veg.
  3. Stir in the veg stock, and simmer till it’s reduced by half. Add the brandy and soy sauce and simmer for a couple more minutes.
  4. Remove from the heat and add the soya cream, stirring through, and salt and pepper to taste. If the sauce isn’t thick enough, add a teaspoon of cornflour mixed into cold water, and stir until it thickens to your liking.
  5. Add a sprinkle of chopped parsley or thyme leaves, to serve.
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