Mushroom Stroganoff
Description
A compromise recipe (plant based but not whole food)A creamy, plant based version of stroganoff with sweet smoked paprika and thickly cut portobello mushrooms. Served with whole grain pasta and broccoli, this makes a reasonably quick and tasty meal. It's not whole foods due to the use of Oat Cream.
Ingredients
- 2 onions
- 4 cloves garlic
- 1-2 tsp sweet smoked paprika depending on how strong you want it
- 200 ml onion stock
- 4 large portobello mushrooms
- 2 cartons of Oatly Cream
- 3 tsp corn flour
- fresh parsley to taste or a tsp dried parsley
- 1 head of broccoli
- whole grain pasta
Directions
- Chop broccoli and set aside.
- Press garlic and set aside.
- Boil water for pasta and broccoli. Once it comes to the boil, add them both.
- Finely chop onion and gently dry-fry for a few minutes. Add a small amount of the Oatly Cream, the paprika and the onicon stock. Stir and add garlic.
- Add the mushrooms and continue to stir frequently. When the mushrooms have softened slightly, add the rest of the oatly cream and simmer gently for five minutes.
- Mix the corn flour with a small amount of water. Add gradually to the creamy mixture until you achieve the thickness you prefer. Sprinkle with parsley and serve with the pasta and broccoli.
