Mushroom stroganoff

Heat 1 tablespoon of oil in a large frying pan over medium heat. Cook the onion and garlic for about 5 minutes until soft. Add both types of paprika and cook for a couple of minutes. Place the onions in a small bowl.

Fry all the mushrooms in the remaining oil for about 5 minutes on high heat until golden brown. Return the onions to the pan, add the wine and reduce by a third.

Cook the rice in another pan and keep it warm until ready to serve.

Lower the heat under the mushroom mixture, then stir in the mustard and stock. After a few minutes, stir in the crème fraîche. Add the zest of the lemon and a squeeze of juice. Season, chop the parsley and stir it in.

Serve with the rice to mop up the sauce.

Vegan mushroom stroganoff

Total time: 1 hr 10 mins

Serves: 6

Ingredients

3-4 tbsp (44-59ml) olive oil
2 large leeks
20oz (560g) mixed mushrooms
6 garlic cloves, minced
1 tbsp (2.4g) fresh thyme leaves, roughly chopped
Kosher salt
1 1/2 cups (350ml) vegetable broth
2 tbsp (30ml) tamari or soy sauce
¼ cup (30g) all-purpose flour
½ cup (120ml) dry white wine
1 13.5 oz (400ml) can of coconut milk
2 tbsp (30g) tahini
2 tbsp (21g) nutritional yeast
1 tsp (2.3g) paprika
½ tsp (8.25g) Dijon mustard or coarse-grain mustard
12 oz (340g) pasta of choice
¼ cup (2.2g) fresh dill, chopped
Freshly cracked black pepper

Method

Use a paper towel to remove any dirt from the mushrooms. Cut them into slices or tear them into pieces, depending on their variety.

To prepare the leeks, remove the dark green tops. Then, cut them in half lengthwise and slice them horizontally into thin pieces.

Place a large sauté pan over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is hot, add half of the leeks and mushrooms. Cook until mushrooms are well browned.

Reduce the heat to medium and add half of the garlic, half of the thyme, and 1/4 teaspoon kosher salt. Transfer this batch to a bowl. Follow the same steps with the remaining oil, mushrooms, leeks, garlic, thyme and salt.

In a medium bowl, mix vegetable broth, tamari, and flour to prepare the vegetable broth roux. Make sure there are no clumps left in the mixture.

Pour the white wine into the pan with the mushrooms and scrape up any brown bits on the bottom of the pan with a wooden spoon. Simmer until the wine has evaporated.

Pour the vegetable broth roux into the pan and stir well. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Cook until the sauce is thickened.

In the meantime, bring a large saucepan of salted water to a boil and cook the pasta until al dente. Then drain.

Add the Dijon mustard to the stroganoff sauce and stir well. Add the cooked pasta and chopped dill and mix well.

Serve the pasta and top each plate with the first batch of mushrooms and dill to garnish.