Vegan

Vegan Mushroom Stroganoff

by chef Micheal Mckernan

Difficulty: Easy
20 mins  Preparation  25 mins  Cooking
A truly hearty dish to warm the soul. The earthy flavours of this dish make it the perfect one-pot wonder that will even leave the most passionate meat lovers amazed. Learn to cook irresistible vegan food with this easy recipe
SPONSORED BY
Have all mushrooms, shallots and thyme chopped or cut in advance.
Metric US/Imperial
  • Portobello mushrooms -  200 g
  • Chestnut mushroom -  200 g
  • Shallots -  150 g
  • White wine -  100 ml
  • Oat milk -  200 ml
  • Garlic -  3 clove(s)
  • Paprika -  10 g
  • Corn flour -  40 g
  • Salt -  4 g
  • Rapeseed oil -  25 ml
  • Thyme -  7 g
  • Water -  30 ml
  • Tomato Puree -  20 g
  • Dijon Mustard -  25 g
  • Vegetable stock -  300 ml
  • Button Mushroom -  200 g
Use a wide-based pot or pan to ensure even heat distribution.
Try and cut mushrooms to even size to cook evenly. Make sure to taste and season, using good-quality sea salt. Best served with rice or mashed potato.
Mustard, Sulphites.

You may also like