Indulge in something creamy that’ll get you yearning for more. And, burn.
Mushrooms cooked in white wine and almond cream flavoured with smoked paprika, umami tamari and wholegrain mustard; Mushroom Stroganoff.
This dish will shatter any beliefs that vegan food can’t be fulfilling and nourishing.
- When you’re reminiscent for past school dinners and want a veganised version that’ll have you nostalgic
- When you’ve had a busy day at work and need a simple quick and easy dish that’ll have you satisfied
- When you’ve got the lads over for poker night and a wholesome dish that evokes the past
Mushroom Stroganoff was inspired by childhood memories of eating and yapping in school cafeterias with friends.
Stroganoff has its origins in Russia; a sour cream and mustard sauce. It’s origin is lost in history but is said to have been created by a French Chef competing for a competition for the prominent the Russian Stroganov family.
Mushroom Stroganoff is vegan, paleo and gluten-free.
- 50g blanched almonds
- 200ml filtered water
- 2tbs extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 500g button mushroom, chopped
- 200ml vegan white wine
- 1 pepper
- 1 tomato
- 1tsp smoked paprika
- 1tbs tamari
- 1tsp wholegrain mustard
- 1tbs tapioca flour
- salt and pepper
- Few sprigs of tarragon
- Few sprigs of parsley
- To blanch the almonds, place in boiling water and leave for a few minutes. Remove the skin. Transfer to a high-speed blender and add the filtered water. Whizz till it forms a cream. Set to one side.
- In a large saucepan, sauté the onion in oil until it turns translucent.
- Add in the wine, mushroom, pepper, tomato and garlic and cook on a medium heat for about 5 minutes until the mushrooms reduce in size.
- Pour in the cream, with the paprika, tamari and mustard. Simmer for a further 5 minutes.
- Thicken the sauce by adding in the tapioca flour. Keep stirring and switch off once it starts to form a creamy texture.
- Season to taste.
- Garnish with parsley and tarragon.
- Serve with pasta or rice.