Mushroom Stroganoff Recipe
I know, I have posted a recipe for Mushroom Stroganoff previously, but if I’m being honest, this one is better and I would try it first.
- 400g Mushrooms
- 4 portobello mushrooms
- 1 white onion
- 4 cloves of garlic
- 2 cups of vegetable stock
- 3 tbsp vegan Worcestershire sauce
- 3 tbsp wholewheat flour
- Olive oil for frying onions (as little as possible)
- 20ml Vegan single cream
- Brown pasta/rice and green vegetables for serving
This doesn’t take long to make so you can put on your pasta or rice first.
After this sautee onion, garlic and regular mushrooms in a little olive oil for 5 minutes until soft. Place aside in a bowl.
Chop the portobello mushrooms into slices around 1/4 inch thick. Sautee for a couple of minutes then add one cup of vegetable stock and Worcestershire sauce. Boil until reduced.
In a separate bowl mix the remaining cup of stock with the flour until dissolved. Once the fluid has boiled off the portobello mushrooms add back in the regular mushrooms/onion mix and then the stock/flour mix. This will thicken quickly so put on a very low heat. Once well mixed add vegan single cream, I used Alpro. I didn’t actually measure my cream but it wasn’t too much, I reckon about 20ml.
Mix well and serve with brown pasta or rice and green vegetables. This was a really nice creamy quick dish that had around 200 calories without pasta/vegetables. It did 2 good sized portions and the full meal was 500 calories.