Vegan Mushroom Stroganoff with Smoked Paprika
Ingredients
- Two red onions, sliced
- 500g mushrooms (I used half baby button which I left whole & half chestnut which I sliced)
- 3 tbsp olive oil
- 20 baby onions, cut in half
- 4 cloves garlic, finely chopped
- 1 mushroom stock
- 1 cup vegan creme fraiche
- 2 tbsp finely chopped parsley
- 1 1/2 tsp smoked paprika
- Salt and pepper
Preparation
In a large pan, put 1 1/2 tbsp olive oil and cook both types of onion for about 10 minutes until lightly caramelised. Add the garlic and cook for another two minutes.
Remove the onions and garlic from the pan and set aside.
In the same pan, add the remaining 1 1/2 tbsp olive oil and cook all the mushrooms over high heat until they release their water and the liquid is reduced by half. This takes 10-15 minutes. Add the mushroom stock and dissolve into the juices.
Add the creme fraiche and paprika and stir until well mixed and the sauce is thick.
Add the parsley and season with salt and pepper to taste.
Serve with rice and enjoy.
Tips
Use vegan creme fraiche for a vegan version, or normal creme fraiche otherwise.
For a lower calorie version, use half-fat creme fraiche.
The magic comes from using flavorful ingredients like smoked paprika and mushroom stock, simplifying the recipe without compromising taste.
