Mushroom and ale stroganoff

Mushroom and ale stroganoff

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

If you love the earthy, creamy flavours of mushroom stroganoff, you’ll love this boozy twist on the classic. As a nod to my Yorkshire roots, I always use a dark ale from a local micro-brewery, but you can simply use your favourite – just check that it's free of any animal ingredients, including isinglass. Serve this stroganoff generously with rice or over pasta.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
300g chestnut mushrooms, sliced
2 garlic cloves
200ml vegan ale
1 tablespoon dark soy sauce
1 teaspoon paprika
1 rounded tablespoons unsweetened soya yoghurt
generous pinch sea salt
generous handful fresh flat-leaf parsley, roughly chopped

Method

  1. Heat the oil in a large pan over a medium heat. Add the onion to the pan and cook for 2–3 minutes until softened but not browned. Add the mushrooms and garlic to the pan and quickfry over a high heat for 2 minutes.
  2. Pour the ale into the pan and reduce the heat to medium. Add the soy sauce and paprika and allow to cook for 10 minutes until the ale reduces.
  3. Remove the pan from the heat and stir through the soya yoghurt until combined. Season with salt and scatter with parsley just before serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again