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.
Roxy & Ben