Mushroom Stroganoff
We make mushroom stroganoff quite regularly but have never included a recipe in a book. We thought it was high time we righted that wrong! This recipe is super simple but ridiculously effective. Deliciously tender mushrooms in a rich, flavour-packed sauce with lovely mild spice. Serve with rice, mashed potatoes or pasta for a superb, warming, comforting meal! This recipe is from our cookbook BOSH! On A Budget
Serves
Ingredients
For the stroganoff
<item-todo-done>3 tbsp light olive oil<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>¾ tsp dried thyme - or the leaves from 2 fresh sprigs<item-todo-done><item-todo-done>1 tsp paprika optional<item-todo-done><item-todo-done>3 plant-based sausages - at room temperature<item-todo-done><item-todo-done>600g mushrooms<item-todo-done><item-todo-done> a few dashes Henderson's Relish - optional<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the rice
<item-todo-done>200g basmati rice<item-todo-done><item-todo-done>600ml boiling water<item-todo-done><item-todo-done>1 large onion<item-todo-done>
For the sauce
<item-todo-done>2 tsp Dijon mustard<item-todo-done><item-todo-done>350ml plant-based barista-style milk<item-todo-done><item-todo-done>15g rolled oats<item-todo-done><item-todo-done>1 small bunch of parsley<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
Before you start
Casserole or frying pan l Saucepan
Get the mushrooms going
- Thinly slice about half the mushrooms and thickly slice the rest
- Chop the veggie sausages into 3cm chunks
- Heat 1 tablespoon of the oil in the casserole or frying pan
- Add the thinly sliced mushrooms, veggie sausages and a pinch of salt
- Cook for 20 minutes, stirring every few minutes
- Mix in the pepper, thyme, paprika and Henderson's or Worcestershire sauce, if using
- Turn the heat to low and cook for 5 minutes more, until the mushrooms are reduced and quite dry
- Transfer to a plate and set aside a
Meanwhile, cook the rice
- Rinse the rice under cold running water and tip it into the saucepan
- Put the pan on the hob, add the boiling water and a pinch of salt, cover and bring to the boil over a high heat
- Stir once to loosen, then reduce the heat to a very low simmer
- Cover and cook for exactly 12 minutes
- Take the pan off the heat and set it to one side, leaving the lid on but with a small gap to let out steam
Make the sauce
- Measure the mustard, milk and oats into the blender
- Halve the lemon and squeeze in the juice
- Blend together
Bring the stroganoff together
- Trim, halve and slice the onion
- Add the rest of the oil to the pan that you cooked the mushrooms in and turn the heat up to medium
- Add the onions and cook for about 8 minutes, until softened and just starting to colour
- Add the mushrooms, mix well, cover and leave to cook for 5 minutes more, mixing now and again
- Reduce the heat to low, add the sauce and the rest of the mushrooms and heat though for 10 minutes
Time to serve
- Season the stroganoff to taste
- Spoon the rice into serving bowls and spoon over the stroganoff
- Sprinkle with fresh parsley and serve