Mushroom Stroganoff
Serves 1
Directions
- 1Start by sauteing some onion and garlic until soft.
- 2Start by sauteing some onion and garlic until soft.
- 3Start by sauteing some onion and garlic until soft.
- 4Add thyme and some tomato paste and let it combine.
- 5Add thyme and some tomato paste and let it combine.
- 6Add thyme and some tomato paste and let it combine.
- 7Add all the mushrooms and coat everything in the tomato paste.
- 8Add all the mushrooms and coat everything in the tomato paste.
- 9Add all the mushrooms and coat everything in the tomato paste.
- 10Put the lid on and cook for 3 minutes.
- 11Put the lid on and cook for 3 minutes.
- 12Put the lid on and cook for 3 minutes.
- 13Give the mushrooms a little stir and then put the lid back on and cook for another 3 minutes.
- 14Give the mushrooms a little stir and then put the lid back on and cook for another 3 minutes.
- 15Give the mushrooms a little stir and then put the lid back on and cook for another 3 minutes.
- 16Add some red wine.
- 17Add some red wine.
- 18Add some red wine.
- 19Add the cashew cream.
- 20Add the cashew cream.
- 21Add the cashew cream.
- 22Cook the stroganoff for 4-5 minutes until it thickens to your desired consistency, adding water if it gets too thick.
- 23Cook the stroganoff for 4-5 minutes until it thickens to your desired consistency, adding water if it gets too thick.
- 24Cook the stroganoff for 4-5 minutes until it thickens to your desired consistency, adding water if it gets too thick.
- 25Add a bit more tomato paste and a little splash of apple cider vinegar to retain acidity and get a sour cream vibe.
- 26Add a bit more tomato paste and a little splash of apple cider vinegar to retain acidity and get a sour cream vibe.
- 27Add a bit more tomato paste and a little splash of apple cider vinegar to retain acidity and get a sour cream vibe.
- 28Add freshly cracked black pepper.
- 29Add freshly cracked black pepper.
- 30Add freshly cracked black pepper.
- 31Add some fresh parsley to finish it off.
- 32Add some fresh parsley to finish it off.
- 33Add some fresh parsley to finish it off.
- 34Serve with rice or pasta and garnish with more parsley.
- 35Serve with rice or pasta and garnish with more parsley.
- 36Serve with rice or pasta and garnish with more parsley.
Ingredients
- 1 cup roasted cashews
- 1 cup roasted cashews
- 1 cup roasted cashews
- 2 cups water
- 2 cups water
- 2 cups water
- 2.5 tbsp Massel beef-style stock powder
- 2.5 tbsp Massel beef-style stock powder
- 2.5 tbsp Massel beef-style stock powder
- 1 tbsp Dijon mustard
- 1 tbsp Dijon mustard
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp apple cider vinegar
- 3 tbsp vegan butter or olive oil
- 3 tbsp vegan butter or olive oil
- 3 tbsp vegan butter or olive oil
- 800 g button mushrooms
- 800 g button mushrooms
- 800 g button mushrooms
- 2 brown onions
- 2 brown onions
- 2 brown onions
- 5 cloves garlic, minced
- 5 cloves garlic, minced
- 5 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried thyme
- 1 tsp dried thyme
- 3 tbsp tomato paste
- 3 tbsp tomato paste
- 3 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp apple cider vinegar
- 1 cup red wine
- 1 cup red wine
- 1 cup red wine
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp black pepper
- 1 cup water
- 1 cup water
- 1 cup water
- 0.5 cup freshly chopped parsley
- 0.5 cup freshly chopped parsley
- 0.5 cup freshly chopped parsley
Equipment
large potlidspatulablenderbowlplatespoon
Tips
- Blend cashew cream until incredibly smooth.
- Soak cashews overnight if you have a weak blender.
- Blend for long enough (could be a minute or more).
- Keep small mushrooms whole for juicier mouthfuls.
- Stir in tomato paste and apple cider vinegar towards the end for a sharper sour-cream like zing.