Deliciously creamy, flavoured with mustard and white wine sauce, this mushroom stroganoff is a vegetarian version of the classic. Serve with pasta, rice, or mashed potatoes.
Once the pan is hot, add the olive oil and mushrooms. Stir once, then cook for 5-6 minutes, stirring as infrequently as possible, until the mushrooms are browned and any liquid released has evaporated.
2 teaspoons olive oil, 400 grams mushrooms
Reduce the heat to medium and stir the onion into the pan. Cook for another 2-3 minutes, until the onions are fragrant.
1 medium yellow onion
Stir in the garlic, salt, pepper, paprika, and hot pepper (if using). Cook for another minute or so.
Deglaze the pan with white wine, scraping any bits off the pan if needed. Cook with the lid off for several minutes, until the wine is reduced by half. Start the water for the pasta now, cooking according to package instructions.
200 ml dry white wine, Wide pasta or rice for serving
Once the wine has reduced, stir in the mustard, cooking cream, and lemon juice. Taste and season to your preference.
2 teaspoons Dijon mustard, 200 ml vegan cooking cream or sour cream, 1/2 lemon, juice only
Serve the sauce over the pasta, rice, or mashed potatoes with a sprinkling of chopped parsley. The sauce is best fresh.