Mushroom stroganoff was always a staple at home when I was growing up – it was definitely one of my Mum’s stand out meals!
So for a long time it has been my mission to replicate it as a plant based dish! And I think this one is a goodie!
It’s also one of my favourite on rotation meals, so quick and easy to make – especially if you are on the go over the Easter holidays.
And let’s not forget the wonderful nutritional value of mushrooms.
- B vitamins
They are also a great source of fibre and protein and low in calories.
You will need.
1 chopped onion
150ml of vegetable stock
350g of mushrooms
2 chopped garlic cloves
1tbsp of whole grain mustard
1 tsp of tomato paste
250ml of Oatley or dairy free cream
- Fry the onion in a little bit of oil until it’s softened.
- Add the stock
- Then add the mushrooms, garlic, tomato paste, and mustard. Stir all the ingredients together and cook on a medium heat for around 5 min.
- Add the oat cream and cook for another 5 min and add salt and pepper to taste.
- Serves 3-4 people
This dish is lovely with rice and some green beans or broccoli on the side. You could also serve it on tagliatelle pasta.
I’d love to know how you get on with it so let me know
Wishing you all a happy, peaceful Easter holidays