Mushrooms cooked in a rich, mellow, but light sauce. Stroganoff is a Russian dish dating back to the nineteenth century.
Traditionally it included meat, but mushrooms are a great alternative. The sauce is commonly flavoured with paprika, wine, and soured cream.
You can use shop-bought vegan soured cream, or here’s a recipe link that includes a recipe for vegan soured cream… (click image)
Stroganoff is a very adaptable dish: other flavourings include mustard or tomato paste, onions, and herbs such as dill, oregano or parsley.
Here’s my plant-based version ….with a plain rice pilaf …
…hope you enjoy…
- 4-5 tbs. olive oil
- 600gms. mushrooms
- 600gms. floury potatoes such as Maris Piper
- 1 large red onion
- 6 garlic large cloves
- 15 gms. smoked paprika powder
- 1.5 tsps. salt
- 6 tbs. tomato paste
- 500 ml. vegetable stock
- 10gms. fresh oregano
- 200 ml. white wine
- 8 gms. fresh dill + extra for garnish
- 200ml. vegan soured cream + extra as garnish (I used shop-bought but feel free to make your own)
- Peel and finely chop onion.
- Peel and cube potatoes approx. 1.5 cm. square.
- Slice mushrooms into thick chunky slices – approx. 5 ml. thick.
- Peel and crush garlic cloves.
- Finely chop oregano.
- Finley chop dill.
- In a wide frying pan, add 2 tbs. olive oil.
- When hot, sauté mushrooms in batches for 3-5 mins. each batch, until lightly golden.
- Add extra oil as necessary.
- Set aside.
- In a deep-sided hob-proof casserole dish add 2 tbs. olive oil.
- When hot, add chopped onion and sauté for 5 mins.
- Add crushed garlic, sauté 1 min.
- Add smoked paprika powder and salt. Sauté for 30 secs. Avoid burning.
- Add cubed potatoes. Sauté for 2 mins. – stirring constantly.
- Add 500ml. hot vegetable stock.
- Bring to the boil, cover tightly and simmer for 45 mins. until potato is tender.
- Add mushrooms, white wine, tomato paste and chopped oregano. Stir in.
- Leave pan partially uncovered, and bring to a gentle simmer for approx. 30-45. mins.
- During this cooking time, allow the sauce to reduce little. It shouldn’t be too thin.
- Reduce heat to minimum.
- Add soured cream and chopped dill. Stir in.
- Warm through but don’t allow to boil.
- Taste and adjust seasonings if desired.
- Remove from heat and allow to stand, covered, for a few minutes.
Serve with rice, or pasta, or try the traditional accompaniment of crisp potato straws.
Garnish with a dollop of soured cream and a scattering of freshly chopped dill.