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Mushroom Stroganoff with Wild Garlic

Mushroom Stroganoff with Wild Garlic

Mushroom Stroganoff with Wild Garlic

Mushroom Stroganoff with Wild Garlic

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

Ingredients

Main Ingredients

  • Mushrooms
  • Onions
  • Wild Woodland Mushrooms (optional)
  • Wild Garlic or normal garlic
  • Smoked Paprika
  • Thyme and or Parsley
  • Tomatoe Puree
  • Soy Sauce

Stroganoff Sauce

  • Vegan Butter
  • Flour
  • Vegan Bouillon (Marigold)
  • 1 tsp Dijon Mustard
  • 1 tsp Miso Paste
  • Plant based milk
  • Apple Cyder Vingre
  • Plant based Cream (optional)

Method

Prepare Ingredients

1

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.

2

Fry onions and garlic set aside.

If using wild garlic I sweat and pop in the nutribullet to chop.

Make Sauce

3

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.

4

Now continue frying onions and basic mushrooms together and add the tomatoe puree, apple cyder vinegar, smoke paprika, and thyme / parsley.

5

Now combine the onions and mushrooms to the sauce. 

Serve with rice and top with wild woodland mushrooms

Louise Burton-Payne

Passionate about feeding my body a plant-based vegan food to benefit my health, save the planet and protect animals.

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