When it’s cold out, and you want something familiar and delicious it’s always worth reminscing on past meals you enjoyed. As you may have realised, we both really enjoy making recipes we remember eating from our childhood suitable for Herbivores. Plus, we love mushrooms. So get the veg, turn on the heating and enjoy my smoky mushroom stroganoff for dinner.
- 1 medium onion, finely diced
- two cloves of minced garlic
- 300g mushrooms, sliced
- salt and pepper
- 2 teaspoons dried parsley
- 1 tablespoon smoked paprika
- 150ml vegetable stock
- 1 teaspoon liquid smoke
- 1 tablespoon soy sauce
- tablespoons dairy-free sour cream (we used Oatley)
- fresh parsley to garnish
- rice to serve
Saute your onion in a little oil. When slightly soft, add the garlic and fry lightly.
Add mushrooms, salt and pepper and stir to combine. Keep it moving around the pan.
Sprinkle over the parsley and smoked paprika and mix well. Turn down the heat and cook until mushrooms, onion and garlic is cooked. Stir often so the herbs don’t stick.
Combine the vegetable stock, liquid smoke and soy sauce well. Add to the mushroom mixture and simmer for around five minutes. Scrape the bottom of the pan so you don’t lose the paprika and parsley flavours.
Let mixture cool and start cooking your rice.
Add the sour cream and mix well. Simmer over a low heat until the sour cream is melted in.
Tear over some fresh parsley and serve with your rice.
I love stroganoff. creamy sauce, warming and perfect with my favourite side – rice. This is probably the most balanced and flavourful version I’ve tasted, and something that is definitely on our ‘recurring dinners’ list.
Easy to make and delicious. You can’t go wrong with this one.