Stroganoff is originally a Russian beef dish with a sauce of sour cream and mustard. A big hit all over the world, it has a lot of different variations available depending on the part of the world. Chicken, lamb are the most common that I had come across.
Now, wanting to eat some stroganoff and not wanting to eat meat, got me to this recipe. 🙂 Mushrooms are a great meaty substitute and easily available too. This recipe is so creamy that it’s hard to believe that there are no dairy products in it!
You can pair it with pasta or rice. The ingredients for this recipe are super simple and available in almost every pantry. So, let’s start and get lost in the beautiful smell of browning mushrooms and garlic!
Ingredients
2 tsp oil
1/2 medium onions, chopped finely
6 garlic cloves, chopped
2 cups of thinly sliced mushrooms. I used button mushrooms as they are easily available.
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1 cup vegetable stock
1 tsp thyme
1/4 cup cashew cream
Salt to taste
Black pepper to taste
Method
Heat a pan over medium heat, add oil, and add in the garlic sauté and then the onions.
Once the onions are caramelized and brown, add the mushrooms, salt and mix it in.
Cover the pan and let the mushrooms braise in the heat.
Add in the herbs, sauces (except for the cashew cream) and mix it in.
Once it is all mixed in well, add the cashew cream. You can add 2 tsp of cornflour if you would like it to thicken a bit more.
Serve hot with a side of pasta or rice!
Comments