Mushroom Stroganoff

by Edward Daniel

Mushroom Stroganoff
Prep time
Cook time
Total time
I adore Mushroom Stroganoff because it is quick and easy to rustle up. I use closed mushrooms and not ripened; closed mushrooms do not tend to overpower this dish. The smoked paprika comes into its own in this dish!
Recipe type: Main
Cuisine: Vegan, Vegetarian
Serves: 6
  • 1tbs coconut oil
  • 1 spanish pepper
  • 1 tomato
  • 2tbs extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g button mushroom
  • 2tsp smoked paprika
  • 200ml vegan white wine
  • 200ml vegan cream (I blitz 200ml of filtered water and 75g hemp seeds and strain through a nut bag)
  • salt and pepper
  • ½ lemon, juice
  1. Preheat oven to gas mark 180 degrees Celsius.
  2. Bake the pepper and tomato, basted with coconut oil, in the oven for about 20 mins. Set to one side until cool. I prefer to remove the skin, but you don't need too.
  3. Sauté the onion and garlic oil under a medium heat until the onions turn translucent.
  4. Add the mushroom and cook for about 5 minutes until the mushrooms reduce in size.
  5. Put the cream in the blender with the pepper and tomoto and whizz till fine.
  6. Add the pepper mixture with the wine and paprika and bring to the boil. Swtrch off the heat.
  7. Add the lemon juice. Taste and season with salt and pepper.
  8. Serve with rice.


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Edward Daniel | Vegan Chef


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