Ingredients
Produce
- 500 - 600g Mushrooms, Portobello preferably
- 300 - 400g Mushrooms, button
- 1 large (or 2 small/ medium) onion/s, sliced
- 1/3 - 1/2 cup cashews, raw, soaked in hot water
Roux
- 40 g / 3 tbsp vegan butter, Nuttelex
- 2 tbsp plain flour (use 3+ if GF)
- 1 tbsp canola oil
Stock & Seasoning
- 2 cups / 500 ml beef flavoured stock , preferably salt reduced
- 1 - 2 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream (1/3 cup cashews, 1/3 hot water + 1 tsp lemon juice)
- Salt and pepper
Optional
- Fresh or dried Thyme
- 1-2 tsp dried porcini mushrooms to add to the beef stock
- 450g or less, Firm Tofu to replace one type of mushroom
- Splash of White wine, if using don't need the lemon juice.
- Chives to garnish
Starch
- 250 - 300g pasta or noodles or,
- 2 - 3 cups couscous, rice, millet etc or,
- 2- 3 cups potato or white bean mash.
Instructions
Preparation
- Choose whether to use tofu or use all mushrooms. If using, slice tofu into thin batons similar in size to the biggest mushroom pieces.
- Slice all the mushrooms, not too thinly. If using all mushrooms, you can slice the buttons very thinly.
- Slice the onion into thin sector and separate.
- Soak the cashews in the same volume of hot water, and choose whether to use white wine at the end or add lemon juice to cashews just before blending until very smooth.
Cooking
- In a heavy based pan, heat the oil. Add the onion and cook and medium high heat until it starts to brown and colour the pan.
- Add the mushrooms, all of them and stir to coat in the oil and onion juices. Cook for a few minutes until the mushrooms reduce by half.
- Add the butter, and reduce heat. When the butter is just melted, sprinkle in the flour and mix thoroughly to avoid any lumps. Once the flour is full dissolved, you can increase the heat slightly until it begins to thicken.
- Add the mustard to the roux, and pour in the beef flavoured stock gradually, mix well and simmer. Add the tofu if using and simmer for 10 minutes.
- The stroganoff is essentially complete. If you need to prepare it ahead of time, this is where you would stop.
- Prepare your starch and any accompaniments to serve.
- Add the cashew cram, with or without lemon juice, white wine if using and a generous amount of salt and pepper to taste.
- It really is best served hot over pasta, but make your own choices. Garnish with some chives if desired.
Notes
- Okay, so I admit I cannibalised this from a real meat inclusive stroganoff recipe, even though stroganoff is basically a creamy mustard and wine infused mushroom sauce with bits of beef in it (traditionally), it was surprisingly hard to find a mushroom stroganoff recipe with mustard in it... which is the main reason I ever liked this dish.
- I can go a tad over zealous on the mustard, I'll even add additional grainy mustard to the dijon already in the recipe just so I can see it... and adding a decent splash of white wine just means you get to drink the rest, or it used to, before twist tops... I realise I am old now...
- I seem to remember there being tomato paste in this recipe... when I cook it again to take my own photograph, I'll check, if so, should only be a Tablespoon or so and it would be added just after you brown the onions.
- If you think it needs to be beefier, consider adding a splash of Worcestershire to the stock, or up the powdered stock from 2 tsp to 3, or both.