Mushroom Stroganoff with Wild Garlic
Mushrooms make a perfect vegan stroganoff.
Top with sauteed wild mushrooms to make it extra special.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Wild Woodland Mushrooms (optional)
- Wild Garlic or normal garlic
- Smoked Paprika
- Thyme and or Parsley
- Tomatoe Puree
- Soy Sauce
- Vegan Butter
- Vegan Bouillon (Marigold)
- 1 tsp Dijon Mustard
- 1 tsp Miso Paste
- Plant based milk
- Apple Cyder Vingre
- Plant based Cream (optional)
Chop mushrooms and partially cook by frying in soy sauce and set aside.
I tend to fry the wild woodland mushrooms seperately to put them on the top to make it look extra special.
Fry onions and garlic set aside.
If using wild garlic I sweat and pop in the nutribullet to chop.
Make a roux using vegan butter and flour. Also including the miso paste and dijon mustard. Slowly adding bouillon and plant based milk.
Continuously stirring to avoid lumps and allow to thicken.
Now continue frying onions and basic mushrooms together and add the tomatoe puree, apple cyder vinegar, smoke paprika, and thyme / parsley.
Now combine the onions and mushrooms to the sauce.
Serve with rice and top with wild woodland mushrooms