Mushroom Stroganoff

This veganized wintertime classic is great for guests; it’s budget-friendly, packed full of flavour and is wonderfully warming for a cold, winter’s evening in front of the fire.
Mushroom Stroganoff
TOTAL COST: £2.10

PER PORTION: 52P

Ingredients

2 tbsp

Olive Oil

Onion, chopped

Clove Garlic, peeled and finely chopped

450g (4 1/2 cups)

baby Portobello mushrooms, sliced

350ml (1 1/2 cups)

Vegetable Stock

2 tsp

Tamari

1 tsp

Dried Thyme

2 tsp

Smoked Paprika

120ml (1/2 cup)

Soya Cream

3 tbsp

cornflour mixed with water to form a smooth paste

450g (2/14 cups)

tagliatelle pasta, cooked

2-3 tbsp

truffle oil

Salt And Pepper, to taste

Fresh Parsley, chopped

Method

Heat the olive oil in a pan over medium heat. Add the onion and garlic, and cook for around 5 minutes, until fragrant and soft. Then add the mushrooms and cook for a further 7 minutes, until they release their juices and soften.

Stir in the vegetable stock, tamari, thyme and paprika. Reduce the heat to medium-low and simmer until the liquid has reduced by a third; this will take about 10 minutes.

Mix in the soya cream and flour paste. Continue to simmer for another 3 minutes, until the sauce thickens, before removing from the heat.

Drain and rinse the cooked pasta and return it to the pot it was cooked in. Add the truffle oil to the mushroom sauce and then pour sauce over the pasta, stirring to coat. Season with salt and black pepper to taste.

Divide the pasta between four bowls and garnish with freshly chopped parsley and a drizzle of truffle oil. Serve immediately.