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Mushroom stroganoff recipe
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Chef Derek Sarno, director of plant-based innovation at Tesco, shows us how to bring big flavours to a vegan stroganoff. With earthy mushrooms and dairy-free oat fraîche, this creamy mushroom stroganoff recipe is packed with flavour and ready in under 1 hour. Serve with nutty brown rice and kale for a delicious vegan dinner that won't disappoint. See method
Ingredients
- 2 tbsp olive oil, plus 2 tsp
- 250g pack Tesco Finest forestière mushrooms, or chestnut mushrooms, quartered
- 125g pack Tesco Finest shiitake mushrooms, stems roughly chopped, caps thickly sliced
- 10g fresh thyme, leaves picked
- 1 onion, sliced into half-moons
- 4 garlic cloves, roughly chopped
- 1 vegetable stock pot, made up to 400ml
- 230ml unsweetened oat milk alternative, or any plant-based milk alternative
- 1 tbsp plain flour
- 120g Oatly creamy oat fraîche
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
To serve
- 300g brown rice
- 360g pack curly kale, thick stalks discarded
Each serving contains
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Energy
2090kj
499kcal
25%
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Fat
17g
24%
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Saturates
4g
20%
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Sugars
10g
11%
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Salt
2g
33%
of the reference intake
Carbohydrate 77.6g
Protein 11.9g
Fibre 5.1g
Method
- Heat 1 tbsp oil in a large, heavy-based frying pan over a medium-high heat. Add the mushrooms in an even layer and cook, stirring occasionally, for 8-10 mins until lightly browned. Add half the thyme leaves, season and cook for 30 secs. Transfer the mushrooms to a bowl; cover to keep warm and set aside.
- Return the pan to the hob, reduce the heat to low and add 1 tbsp oil. Add the onion and garlic and cook for 8-10 mins until softened. If the onions start to stick and catch, add 1-2 tbsp stock or water. Add the stock, increase the heat to medium and simmer for 10 mins. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan. Simmer for a further 10 mins, stirring occasionally. Reduce the heat to low and stir in the oat fraîche, soy and mustard. Stir in three-quarters of the mushrooms. Remove from the heat and set aside (the sauce will thicken slightly as it cools).
- Meanwhile, cook the rice to pack instructions and preheat the oven to gas 7, 220°C, fan 200°C. Arrange the kale on 2 baking trays. Drizzle 1 tsp oil over each tray and toss to mix. Roast for 10 mins, then toss and roast for 5-10 mins more until crispy at the edges.
- Drain the rice and divide between 4 bowls. Spoon over the sauce and top with the remaining mushrooms and thyme. Serve with the kale.
See more Vegan recipes