Sunday, 9 November 2014

Recipe: Vegan Mushroom Stroganoff

Today Harry and I went for a walk in Leigh Woods with the aim of foraging mushrooms and sloes - we failed this but Harry did success in sliding down a muddy bank! I did laugh a little too much. Getting to Leigh Woods means crossing the Clifton Suspension Bridge, which I enjoy every time.
Clifton Suspension Bridge 

Oatly, oat cream
After our walk we were both craving mushrooms and comfort food, so I decided to make a stroganoff. I made one a couple of weeks ago using sour cream (non-vegan) it was really yummy. This time I had to make it vegan. The trick was Oatly, oat cream. Harry and I think it was actually better than the non-vegan version - less rich but the nutty mushroom taste comes through more. It is also healthier and cheaper than sour cream per 100ml. I definitely recommend oat cream to any one, vegan or not.

Vegan Mushroom Stroganoff:
250g chestnut mushrooms (sliced)
1 small red onion (chopped)
2 cloves of garlic (crushed)
200ml oat cream
1 tsp paprika
1/2 tsp sea salt
1 tsp corn flour (optional)
Pinch of ground nutmeg
Black pepper
Olive oil
1 tbsp fresh thyme leaves

  1. Add a good glug of olive oil to a large flat pan and heat on a medium heat. Add the red onion and cook until softened, then add the garlic and mushrooms.
  2. Once the mushrooms are cooked through turn the heat down and add the paprika, salt, nutmeg and a good twist of black pepper, distribute well.
  3. With the heat still low add the oat cream and combine. If a little watery mix up the corn flour with a little water in a cup then add to the pan. Turn the heat up to medium and allow to heat through.
  4. Add the thyme and a little more pepper. All done!
Goes well with a mix of brown and white rice. 

L xx

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