Mushroom Stroganoff & Rice, Garlic & Rosemary Focaccia
Ingredients
- 2 tbsp oil (olive oil, rapeseed, sunflower)
- 1 onion large chopped
- 4 cloves garlic minced
- 18 oz cremini mushrooms 500g (thinly sliced, use portobello or chestnut if not available)
- 1/3 cup dry white wine 80ml (optional)
- 1 1/2 cups vegetable broth (i use swiss marigold bouillon) approx 400ml
- 1 tbsp gravy granules bisto or swiss marigold gluten free
- 3 tbsp soy sauce or tamari sauce
- 3 tbsp all-purpose flour or gluten-free flour or 2 tbsp cornstarch
- 2 tsp dijon mustard optional
- 2-3 tbsp nutritional yeast flakes (optional)
- 1 teaspoon marmite (optional)
- 1 tsp paprika powder (optional)
- salt and pepper to taste
- 2 cups non-dairy milk (around 400-450mls)
Preparation
Refine with plantbased single cream such as Alpro or vegan Elmlea. This is optional if not available, can also be used to garnish with a swirl of cream on top...again optional
Sauté veg in oil, add dry (except gravy granules) ingredients, then liquids. Simmer for 10-15 minutes...if the sauce is too thick add more plant milk, add a small amount of gravy granules in last two minutes to thicken and add a bit of depth ... no need to use full tablespoon if not required. Season with salt & pepper, serve with rice, potatoes or pasta
Sprigs of parsley and chopped parsley to serve. (Optional)