Mushroom Stroganoff

0:55 m

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

Start cooking ➞




For the stroganoff

<item-todo-done>3 tbsp light olive oil<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>¾ tsp dried thyme - or the leaves from 2 fresh sprigs<item-todo-done><item-todo-done>1 tsp paprika optional<item-todo-done><item-todo-done>3 plant-based sausages - at room temperature<item-todo-done><item-todo-done>600g mushrooms<item-todo-done><item-todo-done> a few dashes Henderson's Relish - optional<item-todo-done><item-todo-done> salt to taste<item-todo-done>

For the rice

<item-todo-done>200g basmati rice<item-todo-done><item-todo-done>600ml boiling water<item-todo-done><item-todo-done>1 large onion<item-todo-done>

For the sauce

<item-todo-done>2 tsp Dijon mustard<item-todo-done><item-todo-done>350ml plant-based barista-style milk<item-todo-done><item-todo-done>15g rolled oats<item-todo-done><item-todo-done>1 small bunch of parsley<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

Before you start

Casserole or frying pan l Saucepan

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 a

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

Make the sauce

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

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

Time to serve

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