Mushroom Stroganoff

Veg strog… earthy, creamy and a deep richness of flavour. This will warm up your insides on a cold winters night! #comfortfood

I love everything about this dish right now.  Feel free to serve it with mash, pasta or even rice. Whatever tickles your fancy!

 


ingredients

1 tbsp organic butter
1 diced brown onion
3 garlic cloves finely chopped
500g thick sliced mushrooms
few sprigs thyme
white wine vinegar
3 tbsp gluten free plain flour
1 + 1/2 cups vegetable stock
Worcestershire sauce
1 tsp dijon mustard
3 tbsp sour cream
pinch of paprika
sea salt
black pepper
fresh chopped parsley

to serve

fluffy potato mash

Melt the butter in a deep frypan over a medium heat. Add the diced brown onion + garlic to the pan. Fry until tranluscent.

Add 500g thickly sliced mashies + a few sprigs fresh thyme. Cook until browned (caramelised).

Add a splash of white wine + deglaze.

Add gluten free flour and stir until the mashies are coated.

Add vegetable stock, a really good splash of Worcestershire sauce (to give the sauce a nice rich colour) + dijon mustard.

Allow the sauce to thicken, then add sour cream + a pinch of paprika.

Season with sea salt + pepper. Scatter with chopped parsley.

Serve a generous amount over mash.

One thought on “Mushroom Stroganoff

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