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Mushroom Stroganoff

Serves 1
instagram.com

Mushroom Stroganoff

instagram.com
Serves 1

Directions

  1. 1Start by sauteing some onion.
  2. 2Add some garlic and soften the onions.
  3. 3Add thyme and some tomato paste.
  4. 4Let the mixture come together.
  5. 5Add all the mushrooms and coat everything in the tomato paste.
  6. 6Put the lid on and cook for 3 minutes.
  7. 7Give it a little stir.
  8. 8Put the lid back on and cook for another 3 minutes.
  9. 9Add some red wine.
  10. 10Add cashew cream.
  11. 11Cook until it thickens up to your desired consistency.
  12. 12Add a bit more tomato paste.
  13. 13Add a little splash of apple cider vinegar.
  14. 14Add freshly cracked black pepper.
  15. 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.

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