Vegan mushroom stroganoff
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp olive oil
- 600g white mushroomssliced
- 1 onionfinely chopped
- 3 garlic clovescrushed
- 1 tbsp plain flour
- 1 tsp mustard powder
- ½ tsp sweet smoked paprika
- ½ tsp hot smoked paprika
- 250ml white wine
- 250ml vegetable stock
- 150ml Jord oat drink
- ½ lemonjuiced
- small handful parsleyfinely chopped
- cooked white riceto serve
Nutrition: per serving
- kcal185
- fat7g
- saturates1g
- carbs13g
- sugars6g
- fibre3g
- protein6g
- salt0.25g
Method
step 1
Heat half the oil in a wide, deep frying pan over a medium-high heat. Tip in the mushrooms and cook for around 10 mins until deeply browned, giving them the occasional stir. Tip into a bowl and set aside. Pour the remaining oil into the pan and stir in the onion and garlic, cook for 5-7 mins on a medium heat until slightly softened.
step 2
Stir in the flour, mustard powder and both paprikas, and cook for a couple of mins. Slowly pour in the white wine, bit by bit, stirring well after each addition. Bring the wine to a simmer and cook until reduced by half. Pour in the stock and the Jord oat drink and return the mushrooms to the pan. Simmer for 15-20 mins until reduced, then season well with salt, pepper and lemon juice. Sprinkle over the parsley and serve with rice, if you like.
