Now that the chilly days are upon us, it’s time to whip up warm, hearty meals. This creamy mushroom stroganoff is comfort in a bowl… luxurious, but still healthy, and packed with umami flavour. It’s also super quick and easy to make! You can use everyday button mushrooms or go all out with a mix of exotic varieties to impress your guests. It’s a brilliant weeknight winner, or a dinner party superstar.
This recipe is one of 80 delicious vegan meals from my second cookbook: The South African Vegan Cookbook 2.
Creamy Mushroom Stroganoff
Ingredients
- 1 tsp oil (for frying)
- 2 onions, finely chopped
- 2 tsp garlic, minced
- 500g mushrooms, thinly sliced
- 1 tsp dried mixed herbs
- 2 tsp paprika
- ½ cup red wine (optional)
- 2 cups vegan beef stock (most dry varieties are vegan)
- ¼ cup soy sauce
- 1 tbsp chutney
- 2 tsp Dijon mustard
- 3 tbsp flour
- 1 cup coconut cream
- Salt and pepper, to taste
- 2 tbsp fresh thyme, chopped
Instructions
Heat the oil in a pan over medium heat. Add the onions and cook until translucent.
Stir in the garlic and cook for another minute until fragrant.
Add the mushrooms, a pinch of salt, mixed herbs, and paprika. Stir to coat the mushrooms in the spices and cook until their water has been released and evaporated.
When the mushrooms starts cooking dry, pour in the red wine (if using) and stir.
In a separate bowl, whisk together the stock, soy sauce, chutney, and mustard. Pour this into the pan with the mushrooms.
In a small bowl, mix the flour with 2 tablespoons of the coconut cream to form a smooth paste. Stir it into the pan until well combined.
Add the remaining coconut cream and simmer over medium heat until the sauce thickens and becomes creamy.
Season with salt and pepper to taste, and garnish with fresh thyme.
Notes
Serve hot with pasta, rice, or mashed potatoes. If you omit the red wine, use a little bit more stock and coconut cream and a dash of red wine vinegar.
