A classic recipe, a real comfort food, made plant-based – but what we love most about Mushroom Stroganoff is it’s another perfect excuse to eat pasta!
For the depth of flavour achieved with this recipe you’d think it would take a lot longer, but it’s ready and in your bowl in well under an hour, and with not a lot too it the ingredient list won’t break the bank. It’s hard to find an excuse not to dig into this delicious dish.
Prep time 10mins
Cooking Time 35mins
Serves 4
INGREDIENTS
- 1 tbsp olive oil
- 1 large brown onion
- 700g mushrooms (a mixture of brown & white)
- 3 tbsp dairy-free butter
- 3 tbsp flour
- 2 cups “beef” style broth
- 1 tbsp soy sauce
- 1 tsp lemon juice
- 1 tsp tomato paste
- 1 tsp thyme
- 1/2 tsp dried sage
- 1 tbsp Dijon Mustard
- 3 heaped tbsps Dairy Free Down Under sour cream
- Salt & Pepper
- Flat leaf parsley chopped
- Your favourite pasta
VIDEO
METHOD
- Cook up your favourite pasta as per the packet’s instructions, once cooked drain and set aside
- Heat olive oil and butter over a medium-high heat in a large pan then add your chopped onion, cook for 1 min, then add the mushrooms, sage and thyme
- Cook the mushrooms until golden, scrape all the flavour goodness off the bottom of the pan
- Add 2 tbsps of flour and stir, cooking for another minute
- Add the soy sauce, mustard, lemon juice and tomato paste and stir, gradually add the broth, and continue stirring overheat until the mixture becomes thick and bubbly, about 5 mins or so
- Add the dairy-free sour cream, another tbsp flour and stir on low for 5 mins
- Continue to simmer on low and once thickened, season with salt & pepper
- Add your chopped parsley and your cooked pasta, stir through gently until combined and the pasta is warmed through, serve, and enjoy!
