Vegan mushroom stroganoff recipe

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Step 1

Prep time 5 minutes

Step 2

Serves

Step 3

Whisk the miso paste together with 200ml of just-boiled water in a heat-proof jug. Add the dried porcini and swirl everything together. Set to one side for the mushrooms to soften while you get on with making the stroganoff.

Step 4

Heat one tablespoon of the oil in a large, non-stick frying pan over a high heat. Add half the portobello mushrooms and a good pinch of salt and pepper. Leave for two minutes to start to colour, then cook, stirring occasionally, for 2-5 minutes, until nearly cooked through and a little golden. Remove from the pan and set to one side. Add a little more oil to the pan and do the same with the rest of the mushrooms, then remove and set to one side.

Step 5

Reheat the pan over a medium heat and add the remaining oil. Add the onion, garlic and a pinch of salt. Mix well and cook, stirring occasionally, for 10-12 minutes, until super soft and golden.

Step 6

Put the porcini and all the liquor into the pan with the onions and add the tomato purée and the nearly cooked mushrooms. Mix well and bring to the boil.

Step 7

Cover, reduce the heat to low and cook for 25-30 or until the mushrooms are really tender.

Step 8

Meanwhile, cook the pasta according to packet . Drain and set to one side.

Step 9

Remove the lid from the pan with the mushrooms and crank up the heat to medium. Cook, stirring occasionally, for 1-2 minutes, until the liquor is reduced by nearly half.

Step 10

Add the smoked paprika, lemon and vegan crème fraîche into the pan and mix well. Add the pasta and mix again. Check the seasoning and add salt and pepper to taste. Serve immediately with the chopped chives and the extra sprinkling of the smoked paprika.