Recipe: Vegan Mushroom Stroganoff

Posted: 13 January 2021

To celebrate Veganuary, we’ve taken our Lapsang-scented mushroom stroganoff recipe and given it the vegan treatment! You can find the original recipe on page 132 of our first book ‘Mildreds the Cookbook‘.

Our version of this traditional Russian dish, uses a selection of different mushrooms giving the dish a fuller flavour and Lapsang souchong tea which gives it a slightly smoky taste.

Try to include a variety of mushrooms including ceps, porcini, chestnut and field mushrooms, this will give your stroganoff more punch.

Ingredients

1kg mushrooms (mixed), trimmed

30g olive oil

2 onions finely sliced

2 tbsp minced garlic

4 sprigs thyme, leaves stripped and roughly chopped

600ml water

2 lapsang souchong tea bags

1 tbsp paprika

500ml vegan cream substitute

2 tbsp Dijon mustard

2 tbsp tomato puree

2 tbsp cornflour

1 bunch dill (40g), chopped

Salt to taste

Method

1. Preheat the oven to 190ºC / 170ºC fan / Gas Mark 5 and boil a kettle with 600ml water.

2. Cut the mushrooms into even, bite-sized pieces. Drizzle a little olive oil into a roasting tin, add the mushrooms with a pinch of salt and pepper and chopped thyme leaves and mix together thoroughly. Roast for 10-15 minutes, until the mushrooms are tender, but not shrivelled. Set aside.

3. Infuse the tea bags for about 4 minutes in the boiling water.

4. Heat olive oil in a large saucepan for over a medium heat and sauté the onions until they start to colour and caramelise, add the thyme and garlic and paprika and continue to sauté for a further few minutes.

5. Remove the tea bags from the tea and discard the tea bags. Pour the liquid into the pan with the onions and cook until liquid has reduced by half.

6. Next add the paprika, Dijon mustard, tomato puree and vegan cream. Bring to a gentle simmer and cook for about 15 minutes, allowing the cream to reduce and the sauce to thicken slightly. At no point allow the mixture to boil or it will split.

7. Mix the cornflour with a little water in a small bowl to form a smooth paste and add to the mixture. Add the roasted mushrooms and their roasting juices and cook for a further 5 minutes until thickened and glossy, remove from stove and add the chopped dill and serve with rice or smooth mashed potatoes.

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Check out our new Youtube channel to see our chefs Sarah Wasserman & Daniel Acevedo making this dish.