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Mushroom Stroganoff

Mushroom Stroganoff
Mushroom Stroganoff

We make mushroom stroganoff quite regularly but have never included a recipe in a book.
We thought it was high time we righted that wrong! This recipe is super simple but ridiculously effective. Deliciously tender mushrooms in a rich, flavour-packed sauce with lovely mild spice. Serve with rice, mashed potatoes or pasta for a superb, warming, comforting meal!

This recipe is from our cookbook BOSH! On A Budget

Ingredients
Method

Before you start

Large heavy-based casserole or frying pan over a medium-low heat • Medium saucepan with a lid • Power blender

Ingredients

  • 600g mushrooms
  • 3 vegetarian sausages, defrosted if frozen
  • 3 tbsp light olive oil
  • 1⁄2 tsp ground black pepper
  • 3⁄4 tsp dried thyme or the leaves from 2 fresh sprigs
  • 1⁄2-1 tsp paprika (optional)
  • a few dashes of Henderson’s relish or vegan Worcestershire sauce (optional)
  • 200g basmati rice
  • 600ml boiling water
  • 1 large onion (about 200g)
  • salt

For the sauce

  • 2–3 tsp Dijon mustard
  • 350ml barista-style dairy-free milk
  • 15g rolled oats
  • 1 lemon
  • small bunch of fresh parsley

Method

  1. 1.

    Get the mushrooms going • Thinly slice about half the mushrooms and thickly slice the rest • Chop the veggie sausages into 3cm chunks • Heat 1 tablespoon of the oil in the casserole or frying pan • Add the thinly sliced mushrooms, veggie sausages and a pinch of salt • Cook for 20 minutes, stirring every few minutes • Mix in the pepper, thyme, paprika and Henderson’s or Worcestershire sauce, if using • Turn the heat to low and cook for 5 minutes more, until the mushrooms are reduced and quite dry • Transfer to a plate and set aside

  2. 2.

    Meanwhile, cook the rice • Rinse the rice under cold running water and tip it into the saucepan • Put the pan on the hob, add the boiling water and a pinch of salt, cover and bring to the boil over a high heat • Stir once to loosen, then reduce the heat to a very low simmer • Cover and cook for exactly 12 minutes • Take the pan off the heat and set it to one side, leaving the lid on but with a small gap to let out steam

  3. 3.

    Make the sauce • Measure the mustard, milk and oats into the blender • Halve the lemon and squeeze in the juice • Blend

  4. 4.

    Bring the stroganoff together • Trim, halve and slice the onion • Add the rest of the oil to the pan that you cooked the mushrooms in and turn the heat up to medium • Add the onions and cook for about 8 minutes, until softened and just starting to colour • Add the mushrooms, mix well, cover and leave to cook for 5 minutes more, mixing now and again • Reduce the heat to low, add the sauce and the rest of the mushrooms and heat though for 10 minutes

  5. 5.

    Serve • Season the stroganoff to taste • Spoon the rice into serving bowls and spoon over the stroganoff • Sprinkle with fresh parsley and serve