A rich and creamy dish made with cashew cream and smoked paprika...
This is sure to be something you make time and time again. Relatively easy and quick and is great served with either pasta, rice or mashed potato. I'd never made or eaten any kind of stroganoff before thinking up this recipe and only had a rough idea of the ingredients needed. So even though its probably in no way authentic, the flavours work beautifully.
1 large onion finely sliced
2 spring onions finely sliced
1 clove garlic finely sliced
150g button mushrooms whole (slice if they aren't tiny ones)
4 portabello mushrooms sliced
1 glass white wine
Beef style stock - about a cup made up to be quite strong
1 tbsp fresh thyme chopped
Approx 1 cup raw cashews
Soy milk (or your preference milk)
1 to 2 tbsp smoked paprika
Chopped fresh parsley
In a blender, process the cashews with enough milk to just cover the nuts. The smoother you can get this, the better the finish.
In a fry pan, add a good glug of olive oil and your onion, garlic and thyme. Cook on a medium heat until the onions start to soften. Now add the white parts of the spring onions and your mushrooms. Stir to combine and cook for a few minutes. Add your wine and cook until almost all the liquid has evaporated.
Add your stock and paprika to the pan, stir to combine, and allow to reduce slightly. Turn down your heat a little and now add your cashew cream in stages. It will thicken nicely so you may not need it all. Just keep tasting and stirring. If you feel it needs more paprika, stock or cream, just go for it. Check your seasoning and add salt and pepper if you need to. When you're happy with your flavour and consistency and everything is heated through, throw in your chopped parsley and spring onion greens and stir through. Finally, add a good squeeze of lemon and serve.
I'm a married mother of one, living in Melbourne. I've been Vegan since May 2015.