Saturday, 23 February 2013

Mushroom Stroganoff

The other day I posted the recipe for Get Well Soon Stroganoff and I said I would post my Mushroom Stroganoff recipe as I still had some soy cream left. So true to my word, here it is! I don't think I'll ever get tired of eating this. I hope you enjoy it as much as I do.

1 onion
1 clove garlic
750g mushrooms
Soy sauce
Slug of brandy
2 tsp paprika
1 tsp dried thyme
Soy cream
Salt and black pepper to taste

Finely chop the onion and garlic and saute in a little olive oil until the onion is translucent. Slice the mushrooms and add to the pan with a little soy sauce to prevent them from sticking. Once the mushrooms have released their liquid add the paprika and thyme and stir to combine. Next pour in a glug of brandy and if you're feeling professional tilt your pan and set the alcohol alight! Or, if you're a danger in the kitchen, continue to cook the mushroom mixture until the liquid has reduced.  Add a little water if the mixture starts sticking, and continue to saute until the mushrooms are cooked.  Add salt and black pepper to taste. Slowly add the soy cream until you reach your desired consistency. I used about ½ a carton and heat through, do not boil else the soy cream may split. Serve over rice or pasta. Or if you're feeling extravagant serve in a bowl with sides of french fries and peas. Enjoy!


  1. Brilliant recipe - I'm not vegan, or even vegetarian, but I will be making this again

  2. Its one of my favourites and an old faithful recipe - one that I go back to time and time again. Glad you enjoyed it x


Thanks for leaving a comment, Jasmine x