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.
- 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
- 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