Cooked - Creamy Mushroom Stroganoff

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

finding.patrick

Creamy Mushroom Stroganoff

1.0

1 cup roasted cashews, soaked in hot water for at least 1hr then drained

2 cups water

2.5 tbsp Massel beef-style stock powder (or any bouillon powder)

1 tbsp dijon mustard

2 tbsp apple cider vinegar

3 tbsp vegan butter or olive oil

800g botton mushrooms

2 brown onions

5-6 cloves garlic, minced

1 tsp dried thyme

3 tbsp tomato paste + 1 tbsp for later

1 tbsp apple cider vinegar, for later (but optional)

1 cup red wine

1 tsp black pepper

Up to 1 cup water, if needed

Rice or pasta

Freshly chopped Parsley

Blend all cream ingredients until incredibly smooth.
Chop mushrooms (or don’t! - I also like keeping small mushrooms whole for juicier mouthfuls), onion and garlic.
Heat butter or oil in a large pot and cook onion and garlic til onions are soft.
Add tomato paste, thyme and mushrooms and stir to coat all mushrooms until they’re coated red - cook for 3 mins with lid on.
Stir em.
Another 3 minutes with lid on.
Add wine and let mushrooms cook for a minute.
Add cashew cream, pepper and cook down for 4-5 mins until stroganoff is a consistency you like (add the water if it gets too thick).
Stir in the tomato pate and apple cider vinegar towards the end so you get a sharper sour-cream like zing! OR NOT.
Taste before adding to see if it’s the vibes.
Stir in ½ cup chopped parsley.
Serve with rice or pasta and garnish with more parsley to IMPRESS.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

CuisineInternational

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 3 weeks ago

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