This version of a traditional stroganoff uses mushrooms instead of meat and is lower in fat. It’s super easy to make, quick and really satisfying. You can use any mushrooms you like. I like the texture and flavour of button, shitake and oyster mushrooms in this dish.
As the weather is cooling down in our part of the world, this was a very welcome dinner with my family!
300g button mushrooms
100g fresh shitakemushrooms
100g fresh oyster mushrooms
1 leek, finely diced
3 cloves garlic, minced
1 cup low sodium vegetable stock
1 cup soy milk (Bonsoy is great)
1 tablespoon red miso
1 tablespoon cornstarch
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon dried porcini powder* (optional)
1 tablespoon tamari
1 tablespoon balsamic vinegar
½ cup soy milk
1 tablespoon nutritional yeast
Pinch of salt
1/2 cup parsley, chopped
Freshly cracked black pepper
Cube and boil potatoes. No need to peel them!
Meanwhile, dry fry mushrooms until they begin to colour and caramelise. Add leeks and garlic, fry to soften.
Add half of vegetable stock, soy milk and red miso. Cook for about 5 minutes.
Mix together the cornstarch, onion and garlic powders, smoked paprika and porcini powder with the rest of the vegetable stock, tamari and balsamic vinegar. Add this mixture to the mushrooms and stir until thickened.
Mash potatoes with the soy milk, nutritional yeast and salt. Add more soy milk if you'd like a creamier texture.
Serve with freshly cracked pepper, baby capers, a dollop of soy yoghurt and chopped parsley.
*Dried porcinis are found at many supermarkets these days. If you can’t find them in powder form you can blend the dried mushrooms or use the whole porcini pieces in the dish.