Goodeth morning! I hope y’all are out there voting, and while you’re there, pick up the ingredients for this banger. Your Saturday night NEEDS IT.
I’ll be quick as I’m just flying out the door to set up our hall for a school fundraiser tonight and then I’ll be putting a LOT of eyeliner on. Our theme this year is GLAM ROCK and you can bet I’ve just rolled most of my outfit from shit we already had at home. I think every year, no matter the theme, I still manage to make a black outfit and some kind of eyeliner situation happen.
Anyway, let’s eat some stroganoff! Have it with pasta! I don’t mind! Polenta even! just don’t for the love of god get in the way of me eating it with mashed potato. A megafuckton of mashed potato. Such is life.
Print
Prep Time:
Yield:
Category:
Method:
Print
PinDescription
A vegetarian version of an old-school favourite (aka all my recipes), this mushroom stroganoff is a breeze to put together and a goddamn delight for your mouth.
Ingredients
- a big knob of butter
- 1 onion, peeled and thinly sliced
- 500g mixed mushrooms, cut in chunks. I like Swiss Browns for this, mixed with portobello and regular white mushrooms. They do cook down a fair bit, so up this if you need to. This recipe serves two, so take that into account.
- ¼ cup brandy (or white wine or even port as I did accidentally once but do try not to skip this step)
- 1 cup beef-style stock (I use Massell, it’s vegan)
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon dijon mustard
- 1 cup sour cream (full fat thanks)
- Salt and pepper
- Hot, creamy mash to serve
- Token green on the side if you must
- a sprinkle of fresh parsley on top
Instructions
- Heat the butter in a large pan over medium-low heat and saute the onion until soft.
- Add the mushrooms and stir for a few minutes until they get coated in the buttery onion and start to go brown in parts.
- Turn up the heat and pour in your brandy, let it bubble and reduce.
- Add the beef-style stock, mustard, paprika, and bay leaf and turn the heat back down to medium. Let this thicken up just a little.
- Stir in the sour cream and leave to bubble a few minutes to let the flavours mingle.
- Check for seasoning and adjust with the salt and pepper.
- Serve with your extras and the parsley sprinkled over.
Keywords: vego stroganoff, meatless stroganoff, vegetarian stroganoff
Tina says
May 19, 2019 at 2:41 pmIll have all the sauce no mushrooms on fetticine!
Heather says
May 21, 2019 at 7:19 pmA winner ! Super quick & easy. I had to vary the recipe a bit. I used smoky paprika & port instead of brandy as it was what was on hand. Served it with mash & green beans. Sure to become a standard.
Annette says
May 28, 2019 at 5:12 pmI feel like mushrooms tonight, like mushrooms TONIGHT!
Mmmmm this looks so easy and delicious. I’m going to try it on cauliflower rice as I can’t be bothered with mashing. I’ll let you know if this is a success or a terrible mistake!
ON YA VM!
Vanessa says
June 19, 2019 at 9:47 amAny recipe that starts with “a big knob” wins in my book.
Ryan says
October 3, 2019 at 10:01 pmThis looks simple yet delicious. My mouth us watering,