Mushroom Stroganoff

Make it stand out

A rich, flavourful & simple plant based mushroom strognaoff, perfect for the whole family

Ingredients

• 1 onion chopped

• 1 clove garlic crushed

• 2/3 punnets of mushrooms (I tend to use 1 button, 1 chestnut & 1 portabello) chopped

• Soy sauce

• Nutritional yeast

• Stock cube

• Fresh tarragon (or dried)

• Oat milk/plant-based creme fraiche

• Cornflour

Method

• Sautee the onion in some oil until opaque, then add the garlic & fry or a few minutes on a medium head

• Add the chopped mushrooms & keep stirring until they start to brown slightly

• In a measuring jug, add 2 tablespoons of soy sauce, 4 tablespoons of nutritional yeast & a stock cube plua about 300ml boiling water

• Add to the mushrooms & stir thoroughly, leaving pan on low for about 5 minutes

• In the measuring jug add a few tablespoons of cornflour with enough water to make a runny paste

• If you have creme fraiche, add, stirring, if not I add about 100ml of oat milk & slightly more cornflour

• Let it simmer for about 5 minutes, stirring occasionally. If its too thick, add a bit more water & if too watery add another mix of cornflour

• I often also add other veg I want to use up, such as aubergine, cauliflower, spinach & courgette

• We love serving with cous cous but traditionally this is served with rice

• Perfect for batch cooking for the next day!