Mushroom Stroganoff

by Edward Daniel
Mushrooms cooked in white wine and almond cream flavoured with smoked paprika, umami tamari and wholegrain mustard; Mushroom Stroganoff. 

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.

Make this:

  • 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.

Love.

Edward x

Mushrooms cooked in white wine and almond cream flavoured with smoked paprika, umami tamari and wholegrain mustard; Mushroom Stroganoff. 
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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
  • Garnish
  • Few sprigs of tarragon
  • Few sprigs of parsley

Instructions

  1. 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.
  2. In a large saucepan, sauté the onion in oil until it turns translucent.
  3. 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.
  4. Pour in the cream, with the paprika, tamari and mustard. Simmer for a further 5 minutes.
  5. Thicken the sauce by adding in the tapioca flour. Keep stirring and switch off once it starts to form a creamy texture.
  6. Season to taste.
  7. Garnish with parsley and tarragon.
  8. Serve with pasta or rice.

 

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