Mushroom Stroganoff

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I published a recipe for a vegetarian Mushroom Stroganoff two years and a half ago. In this time things changed and with new, delicious, vegan single cream widely available in the British supermarkets, I only made a vegan version of Mushroom Stroganoff in the last few months, if not more. So, I’ve decided to update the recipe so it can reflect the food I’m having now, as it is very unlikely I would make a Stroganoff with dairy cream in the future.

The vegan version has the lush rich creamy sauce as the non-vegan version had. I don’t see any difference between the vegan one and the one I used to make before.

As you might know, Stroganoff is a meat-based Russian dish that was mentioned in a cookbook in the 19th century for the first time. The recipe is older than that though. The base of the sauce was mustard and sour cream. After the fall of Tsarist Russia, the recipe was made and served all over the world, in restaurants.

 Mushroom stroganoff

I used vegan single cream. You can use onions instead of leeks, it works great with them too.

Mushroom Stroganoff. Ingredients for 2 servings:

– 600g mushrooms
– 1 green bell pepper
– 1 leek
– 2 spoons of vegetable oil (rapeseed)
– 1/2 tsp mild mustard
– 150ml vegan single cream
– sea salt
– white pepper

Take the cream out of the fridge and leave it on the worktop to get to room temperature, if you are using a refrigerated version. I usually use a UHT vegan cream. Meanwhile, wash and cut the leek in thinly slices. Heat a big frying pan over medium to high heat and toss in the leeks. Stir and leave to cook for a few minutes. Stir from time to time. Add a bit of water, around 50ml and stir. Add the chopped pepper, stir and leave the leeks to cook for a few more minutes.

 Mushroom stroganoff with hidden veggies. A healthy option for lunch and an easy recipe to make

While the leeks are cooking, wash and cut the mushrooms in slices. Toss them in and stir. While the dish is cooking, stir from time to time. Leave on the hob to cook for around 15 minutes over medium heat. When the mushrooms start to cook, add the salt and pepper. Take the frying pan off the heat and pour in the cream. Add the mustard and stir. Put the pan back on the hob, at medium heat. Stir so it doesn’t catch the bottom of the tin. Leave on the hob until the cream is thicker and it looks like a sauce. In 5 minutes or so the dish should be ready.

The Mushroom Stroganoff is ready to be served. I think it’s great paired with a slice of Sourdough bread.

Do you like Mushroom Stroganoff? Have you ever had a vegan version of it?

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