Mushroom Stroganoff

There’s a lot to love about this mushroom stroganoff recipe, especially as the cold winter nights draw in and you’re craving a hearty home-cooked meal.

The chilli, mustard and paprika combine to give this dish a lovely warmth, which match perfectly with the creamy mushroom sauce.

We usually opt for English mustard, which has a tangier taste compared to yellow mustard. But you can use whichever version you prefer.

It’s also really, really simple. Trust us, you’ll master this recipe in no time!

We usually serve the sauce with pasta, but the dish is traditionally served with crushed potatoes, which you can also mash with vegan butter and a sprinkling of parsley. Occasionally we’ll go with brown rice if we want a healthy alternative.

Enjoy!

Roxy & Ben

Mushroom Stroganoff

Servings: 4 people

Ingredients

• 1 red onion sliced
• 500 g chestnut mushrooms sliced
• 4 garlic cloves finely diced
• 2 tsp paprika
• 1/2 tsp chilli powder
• 2 tsp mustard (yellow or English)
• 200 ml vegetable stock
• 300 g tagliatelle pasta (or similar)
• 1/2 cup soya cream
• 2 tsp lemon juice
• handful of parsley roughly chopped
• salt and pepper to taste

Servings: 4 people Ingredients 1 red onion sliced 500 g chestnut mushrooms sliced 4 garlic cloves finely diced 2 tsp paprika 1/2 tsp chilli powder 2 tsp mustard (yellow or English) 200 ml vegetable stock 300 g tagliatelle pasta (or similar) 1/2 cup soya cream 2 tsp lemon juice handful of parsley roughly chopped salt and pepper to taste

Instructions

1. Drizzle a little oil in a pan on a medium heat. Once hot, add the onion, mushroom and garlic and fry for 7 minutes until they start to brown.
2. Add in the paprika, chilli powder, mustard, and vegetable stock. Then stir and reduce the heat so the sauce simmers for a further 8 minutes and starts to thicken.
3. Meanwhile, fill a pan with boiling water and season with a pinch of salt. Transfer the pasta to the pan and cook as per the packet instructions.
4. Stir the soya cream, lemon juice, and parsley into the sauce and season with salt and pepper to taste. Cook through on the lowest heat for a few minutes.
5. Drain the pasta and transfer to the pan with the stroganoff. Combine well with the sauce.
6. Top with extra parsley to serve.