Creamy Mushroom Stroganoff Pie With Crispy Potatoes
  1. Chop the leek and finely chop the garlic cloves

  2. Slice the white closed cup mushrooms and quarter the baby chestnut mushrooms

  3. Soak the cashews in boiling water for 10 minutes

  4. Sauté the leek and garlic until softened

  5. Add the sliced mushrooms and cook until they release their moisture

  6. Stir in the smoked paprika, dried thyme, and tarragon

  7. Pour in the vegan white wine and let it bubble away

  8. Blend the soaked cashews with oat milk, dijon mustard, nutritional yeast, and veg stock to create a creamy sauce

  9. Add the cashew sauce to the mushroom mixture and stir until thick and coating

  10. Season with lemon juice to taste

  11. Transfer the filling to a pie dish

  12. Slice potatoes thinly and arrange on top of the filling

  13. Bake until the potatoes are crispy and golden brown

Course🍽️Main Course

Diets🌱Vegan...

Category🥧Pie

CuisineEuropean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

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