Mains Recipes Uncategorized

Simple Creamy Mushroom Stroganoff

Mushroom Stroganoff is such a simple but delicious dish and can be ready in minutes.

This dish has been made easier in recent times with vegan creme fraiche becoming mainstream in supermarkets in the UK. If you can’t find it then just use dairy free cream or sour cream.

TIP:play around with different flavours with this dish. Some people add tomato puree, paprika, brandy, all of which taste great.

You may see stroganoff being made with a number of ingredients that aren’t in this recipe. The reason behind this is that over time people have developed their own versions of this traditional Russian dish, which was originally made with beef.

Serve with rice or potaotes and fresh parsley.

Simple Mushroom Stroganoff

Simple Creamy Mushroom Stroganoff Mushroom Stroganoff is such a simple but delicious dish and can be ready in minutes. This dish has been made easier in recent times with vegan creme fraiche becoming mainstream in supermarkets in the UK. If you can’t find it then just use dairy free cream or sour cream. TIP:play around with different flavours with this dish. Some people add tomato puree, paprika, brandy, all of which taste great.... Print This
Serves: 2 - 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 4.0/5
( 2 voted )

Ingredients

  • 1 tbsp Vegan Butter
  • 500g (2 punnets) Mushrooms
  • 1 clove Garlic
  • 1 tsp Mustard Powder
  • 1 tsp Thyme
  • 1 tsp Cornflour
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Veggie Stock
  • 1 pot (200ml) Vegan Creme Fraiche
  • A handful of chopped fresh Parsley

Instructions

  1. Chop the garlic and slice the mushrooms.
  2. Put your pan over a medium heat and melt the butter.
  3. When the butter is melted, place the mushrooms and garlic in and fry until cooked.
  4. Sprinkle in the Mustard Powder, Thyme, Flour, Salt and Pepper and pour in the stock.
  5. Mix well and simmer for 5 minutes.
  6. Add the Creme Fresh and mix so the liquid turns to cream.
  7. Serve with rice and sprinkle the parsley on top with an extra crack of pepper.

 

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