Easy Mushroom Stroganoff

This is the perfect dish when you suddenly realise that you have too many mushrooms in the fridge and you’re never going to get through them all. You can use any type of mushrooms, and mixing different types together will add even more flavour and texture. If you want to go carb free, then you could replace the rice with butter beans!

Gluten free

Wheat free

Quick meal

Freezable

Courtesy of The Intuitive Vegan

See other recipes by The Intuitive Vegan

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Preparation time

5 min

Cook time

25 min

Total time

Meal

mains
lunches

Servings

Ingredients

1 tbsp cooking oil
1 white onion, diced
400g/14 oz mushrooms, chopped – any variety will work but I recommend chestnut and portobello
30g/1 oz fresh herbs – dill and/or parsley work best but use whatever you have
1 tsp smoked paprika
1 tsp Dijon mustard
1 splash vegan white wine
4 tbsp vegan cream (Oatly creme fraiche or Alpro soya cream both work well)
1 lemon
2 handfuls of rocket or watercress leaves (or a mix of the two)
150g/5⅓ oz basmati rice

Instructions

Fry the onion gently in the oil until translucent.
Add the mushrooms to the pan and when they’re soft add a splash of white wine and let it absorb.
Rinse the rice and add to a saucepan with 350ml/1½ cups lightly salted boiling water, fresh from the kettle. Let it simmer gently with the lid on. When the water is absorbed turn the heat off and take off the lid.
Meanwhile, season the mushrooms and onions with the paprika and some salt and pepper to taste.
Add the vegan cream and Dijon mustard, a squeeze of lemon juice and fresh herbs.
Serve the the Stroganoff alongside the basmati rice with a handful of salad leaves.

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