Vegan Mushroom Stroganoff Bosh TV

Mushroom Stroganoff

  • Simple
  • 0:55 m
  • 14 ingredients

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: 4

Ingredients

For the stroganoff

  • 3 tbsp light olive oil
  • ½ tsp pepper
  • ¾ tsp dried thyme - or the leaves from 2 fresh sprigs
  • 1 tsp paprika optional
  • 3 plant-based sausages - at room temperature
  • 600g mushrooms
  • a few dashes Henderson's Relish - optional
  • salt to taste

For the rice

  • 200g basmati rice
  • 600ml boiling water
  • 1 large onion

For the sauce

  • 2 tsp Dijon mustard
  • 350ml plant-based barista-style milk
  • 15g rolled oats
  • 1 small bunch of parsley
  • Juice of 1 lemon

Before you start

Casserole or frying pan l Saucepan

Step 1

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

Ingredients

  • 3 tbsp light olive oil
  • ½ tsp pepper
  • ¾ tsp dried thyme - or the leaves from 2 fresh sprigs
  • 1 tsp paprika optional
  • 3 plant-based sausages - at room temperature
  • 600g mushrooms
  • a few dashes Henderson's Relish - optional
  • salt to taste
  • Juice of 1 lemon

Step 2

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

Ingredients

  • 200g basmati rice
  • 600ml boiling water

Step 3

Make the sauce

  • Measure the mustard, milk and oats into the blender
  • Halve the lemon and squeeze in the juice
  • Blend together

Ingredients

  • 2 tsp Dijon mustard
  • 350ml plant-based barista-style milk
  • 15g rolled oats
  • 1 small bunch of parsley

Step 4

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

Ingredients

  • 1 large onion

Step 5

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