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