Recipes

Mushroom Stroganoff

Serves 4-6
50 minutes: 10 minutes preparation, 40 minutes cooking time.

If you love that sexy stroganoff taste, this is an excellent version and good for a special occasion. It might seem like a lot of mushrooms, but they do cook down!

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1⅔kg/3½lb mushrooms, quartered. (Try to use a variety of mushrooms if possible. Field and chestnut mushrooms are very good. Or white with chestnut)
• ½ tsp paprika
• 150ml/¼ pint white wine
• 1½ level tbsp cornflour
• 3-4 tbsp soya cream
• 100ml/4l oz soya milk
• 1 tbsp fresh lemon juice
• Salt and black pepper
• Boiled rice or pasta for 4

1. Heat oil and sauté onion and garlic for a few minutes until softened.
2. Add mushrooms and simmer for up to 30 minutes until liquid has evaporated.
3. If serving with rice or pasta, put water on to boil now and cook. Keep rice/pasta warm when done.
4. Add paprika to stroganoff mixture and stir in well.
5. Add wine and simmer for 5 minutes.
6. Mix cornflour with a little water, then stir it into pan. Add the soya milk.
7. Bring to boil, then simmer for another 5 minutes until thickened, stirring continuously.
8. Add soya cream but don’t boil.
9. Add a little more soya milk if sauce too thick - but remember you'll be adding lemon juice next!
10. Add lemon juice and seasoning.
11. Serve hot on a bed of rice or pasta.

Good with a mixed bean salad and also tomato or green salad.