Mushroom Stroganoff

Mushroom Stroganoff

Mushroom Stroganoff

Recipe by The Vegetarian SocietyCourse: Main CourseCuisine: RussianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

391

kcal
Total time

30

minutes

Creamy vegetarian mushroom stroganoff served with wild rice  A superb mushroom dish and dairy free

Ingredients

  • 1 tbsp olive oil

  • 300 g mushrooms chestnut or button or your choice

  • 2 shallots chopped

  • 1 red pepper chopped

  • 2 cloves garlic crushed

  • 250 ml vegetable stock

  • 2 tsp smoked paprika

  • fresh thyme chopped

  • 110 g basmati rice

  • 200 ml soya single cream

  • Ground black pepper to taste

Directions

  • Heat the olive oil in a large deep frying pan and add the shallots and red pepper.
  • Cook down until they are tender
  • Add the garlic and cook out for a further minute or so
  • Add the mushrooms paprika and thyme and cook until the mushrooms soften and most of the liquid has disappeared.
  • Add the vegetable stock
  • Cook for 7 minutes, uncovered until about half of the liquid has reduced.
  • Whilst the stroganoff is cooking, begin to cook the rice according to packet instructions.
  • Add the cream and a generous amount of pepper to the stroganoff, then simmer for approximately 5 minutes, stirring frequently.
  • Once cooked, spoon out the rice onto plates and spoon the stroganoff on top.
  • Enjoy with garlic bread (use gluten/wheat free bread if required)

Recipe Video