Rich and saucy, two of our favourite character traits! For food. For dinners. This flavoursome stroganoff is deceptively quick and easy to throw together — and somehow you’ll still find yourself wondering if you’re eating a restaurant-made meal. But nope, that’s all you, Champ!
You will need
Serves 2
- 300g button mushrooms
- 50ml extra virgin olive oil
- 3 shallots or small onions (if small leave whole, but cut into halves or quarters if too big)
- 3 cloves of garlic, diced
- 2 sprigs thyme, stripped
- 1 teaspoon smoked paprika
- 50ml white wine
- 100ml vegetable stock
- 100ml plant-based cream
- Handful parsley, finely chopped
- 1 lemon, zest only
- Salt and pepper
To serve:
- Steamed rice or cooked pasta of your choosing
Recipe: Simon Toohey
Directions
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Step 1
Place a medium pot over medium-high heat. Add the mushrooms whole and place 100ml of water in. Bring to a boil and reduce the water until they’re all nearly cooked and dry. (Cooking the mushrooms this way helps extract their best flavours without breaking them down into mush!)
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Step 2
Add extra virgin olive oil, onions and salt; fry until softened and slightly golden.
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Step 3
Add the garlic, thyme, smoked paprika, wine and stock and cook again until the wine is reduced by half.
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Step 4
Stir through the cream and remove from heat.
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Step 5
Combine the chopped parsley and lemon zest in a little bowl and sprinkle some over for garnish.
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Step 6
Serve alongside your favourite style of rice or pasta! Or bread, potatoes, any carb that strikes your fancy really.
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Recipe: Simon Toohey
