Mushroom Stroganoff

Ingredients

• Mixed mushrooms (e.g., chestnut, shiitake, oyster) 500g
• Large onion 1
• Garlic cloves 3
• Olive oil or unsalted butter 2 tbsp
• Plain flour 1 tbsp
• Smoked paprika 1 tsp
• Hot vegetable stock 400ml
• Dijon mustard 1 tbsp
• Vegetarian Worcestershire sauce 1 tbsp
• Soured cream or crème fraîche 150ml
• Salt to taste
• Freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish, optional) small handful
• To serve: Cooked rice, pasta, or jacket potatoes

Method

1. Prepare the vegetables: Slice the mushrooms, finely chop the onion, and mince the garlic.
2. Heat the olive oil or butter in a large pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
3. Add the minced garlic and cook for another minute until fragrant. Stir in the sliced mushrooms and cook, stirring occasionally, for 8-10 minutes until they have released their liquid and started to brown.
4. Sprinkle the plain flour and smoked paprika over the mushrooms and onions. Stir well to coat everything and cook for 1 minute.
5. Gradually pour in the hot vegetable stock, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, stirring, until the sauce begins to thicken.
6. Stir in the Dijon mustard and vegetarian Worcestershire sauce. Reduce the heat to low.
7. Remove the pan from the heat and stir in the soured cream or crème fraîche until the sauce is smooth and creamy. Do not boil after adding the cream.
8. Season generously with salt and freshly ground black pepper to taste. Garnish with fresh parsley if desired, and serve immediately with your chosen accompaniment.