- 1 small onion, sliced
- 300ml veg stock
- 300g mixed mushrooms, chopped
- 2 garlic clove, crushed
- 2 tsp wholegrain mustard
- 1 tsp tomato puree
- 2 tbsp half fat creme fraiche
- chopped fresh parsley to serve
This recipe is so quick it’s almost stressful. But then you have awesome tasty food, so that makes up for it. My first attempt at a mushroom stroganoff. I have yet to be able to spell the word ‘stroganoff’ correctly on first type. Autocorrect 1, Hannah 0. Anyway, I don’t know about meaty stroganoff, never had any when I was a meat eater (what did I do with those 25 years, huh?), so I don’t know how this rivals for people who like that dish, but as a primae-strongonoffer, I can confidently say it was WELL tasty. And quick. Which I already said. Simple, and makes a brill dinner with rice and french beans. I like the mustardy taste, and might even add a little more next time. Using the stock I made the other day, by the way. Used that twice and both times lovely results. Check it out.
I haven’t tried this recipe with soya cream instead of creme fraiche, but I might try that tomorrow to see if it’s easily veganised. Will edit if I remember.
Prep Time: 5 | Cook Time: 10 | Servings: 2
Nutritional Info: (stroganoff only) 120 kcal, 11g carbs, 7g fat, 5g protein, or (with 50g dry weight rice and 100g french beans) 317kcal, 53g carbs, 8g fat, 11g protein
HOW TO MAKE:
If serving with rice and beans, set off the rice now, and put the bean water on to heat up.
Cook the onion in a covered pan with 3 tbsp of the stock for 4 mins until softened.
Stir in the mushrooms, garlic and seasoning, then add the remaining stock, mustard and tomato puree.
Cook for 2 mins covered, then uncover and reduce for 2 mins more. Chuck the beans in to your boiling water. Stir in the creme fraiche and parsley and serve as soon as possible on a bed of rice with those green beans.
mmmm. hipster vision.