|Clifton Suspension Bridge|
|Oatly, oat cream|
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
1 tbsp fresh thyme leaves
- 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.
- 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.
- 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.
- Add the thyme and a little more pepper. All done!
Goes well with a mix of brown and white rice.