Mushroom Stroganoff
Serves 1
Directions
- 1Start by sauteing some onion.
- 2Add some garlic and soften the onions.
- 3Add thyme and some tomato paste.
- 4Let the mixture come together.
- 5Add all the mushrooms and coat everything in the tomato paste.
- 6Put the lid on and cook for 3 minutes.
- 7Give it a little stir.
- 8Put the lid back on and cook for another 3 minutes.
- 9Add some red wine.
- 10Add cashew cream.
- 11Cook until it thickens up to your desired consistency.
- 12Add a bit more tomato paste.
- 13Add a little splash of apple cider vinegar.
- 14Add freshly cracked black pepper.
- 15Add some fresh parsley to finish it off.
Ingredients
- 1 cup roasted cashews
- 2 cups water
- 2.5 tbsp Massel beef-style stock powder
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 3 tbsp vegan butter or olive oil
- 800 g button mushrooms
- 2 brown onions
- 5 cloves garlic, minced
- 1 tsp dried thyme
- 3 tbsp tomato paste
- 1 cup red wine
- 1 tsp black pepper
- 1 cup water
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 0.5 cup freshly chopped parsley
Equipment
potlidblenderwooden spoon
Tips
- If the mushrooms are small, you can keep them whole for juicy, delicious mouthfuls.
- Blend the cashew cream until incredibly smooth; soak cashews overnight if you have a weak blender and blend for a minute or more.
- Add tomato paste and apple cider vinegar later to retain more acidity for a sour-cream vibe.
- Cook the stroganoff to your desired consistency, adding water if it gets too thick.
- Serve with rice or pasta and garnish with more parsley to impress.