Mushroom Stroganoff

I made this yummy dish on a vegan day of the week and it really was tasty! Experimenting with cooking is my favourite thing, so I particularly enjoy trying vegan dishes as although I don’t eat vegan it’s a great challenge! But with experimenting does come the occasional mistake, this one being that I probably should have used coconut cream instead of milk to make it a little thicker. However, it was quite light this way which I really enjoyed! So each to their own, but worth a try both ways!

The flavours were simple but perfect for a Monday night dinner – and all ready in no more than 30 minutes!

Ingredients

1 onion, finely sliced

1 clove of garlic, finely chopped

350g mushrooms – whatever type you want I went for some chestnut and shiitake, sliced

400ml veggie stock (using only half a stock cube)

1/2 tsp paprika

1/2 tbsp wholegrain mustard

2-3 tbsp coconut milk/cream (I used coconut milk so it was quite a runny dish, cream will thicken it up so up to you how you fancy it!)

1 lemon

Fresh parsley, chopped

To serve: Rice

Method

Add a little oil to a large pan and to it add the onion and garlic and fry for a couple of mine. 

Add the mushrooms and fry for 5 ish minutes, until they are soft and gorgeous. 

Stir in the mustard, paprika and chopped parsley. 

Pour the veggie stock into the pan and let this bubble away until it reduces by half. 

Add 2-3 tbsp of coconut milk and let this cook and reduce. 

Finish with a squeeze of lemon. Serve with rice and some freshly chopped parsley. 

Enjoy!

Let me know if you give this a try!

Love, A x 

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