How to make a delicious vegan Mushroom Stroganoff

This recipe is for Mushroom Stroganoff. It's quick, easy to make and can be served alongside different foods, which make it a versatile dish.

This recipe makes 3 servings

Ingredients for vegan Mushroom Stroganoff

• 500g of mushrooms 
• Half a portion of Oatly Creme Fraiche (rougly 100g)
• Chopped parsley 
• Half a cube of vegetable stock 
• Half a tablespoon of margarine - I used Pure Dairy Free Sunflower Spread 
• 1 mug of water 
• Quarter cup of plain flour 
• Half a spoon of mustard

How to make vegan Mushroom Stroganoff

1. Chop the mushrooms into slices and set aside
2. Put the margarine in a pan and let it melt on the hob 
3. When the margarine has melted, add the mushrooms 
4. Let the mushrooms cook on a medium-high heat, so that the mushroom juices reduce
5. Meanwhile, heat the water and then add the stock cube and mix until it dissolves 
6. Add the mustard and mix again 
7. Add the flour and mix with a hand blender 
8. Add this to the pan and stir 
9. When the mushroom juice has reduced, add the creme fraiche and stir 
10. This will produce more liquid, so cook it until it reduces

Some of the items this can be served include Tagliatelle, wide ribbon noodles and wild rice.

Adapted from a recipe by Food.com

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