Recipe courtesy of: @mrveganbutcher
Ingredients:
450 grams mushrooms, sliced (eg. cremini, Portobello, or a mix!)
1 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic
1/2 cup vegetable broth
1 cup vegan sour cream (or a blend of soaked cashews and water)
2 tablespoons soy sauce
1 teaspoon Dijon mustard
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped for garnish
Cooked pasta or rice for serving
Instructions:
Saute mushrooms and onion: In a large pan, heat olive oil over medium heat. Add the mushrooms and onion, sautéing until the mushrooms are browned and the onion is soft.
Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
Deglaze with Broth: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom.
Simmer: Reduce the heat to low. Stir in the vegan sour cream, soy sauce, Dijon mustard and paprika. Simmer for a few minutes until the sauce is heated through and slightly thickened. Adjust seasoning with Salt and pepper.
Prepare pasta or rice: While the stroganoff is simmering, prepare your pasta or rice according to package instructions.
Serve: Serve the mushroom stroganoff over cooked pasta or rice. Garnish with fresh parsley.
ENJOY!
Serves 4
