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Mushroom Stroganoff
Servings: 2
Prep Time: 20min
Cooking Time: 60min
Difficulty: medium
The key to this is getting nice caramelization on the mushrooms to add depth of flavour. The marmite will add a great added extra.
Ingredients
| 1 Onion, grated |
| 300g Chestnut mushrooms, sliced |
| 100g Portobello mushrooms, sliced |
| 2 Garlic cloves, chopped fine |
| 2 tsp Smoked Paprika |
| 2 tbsp Marmite |
| 2 tbsp Dijon mustard |
| 1 tin Full fat coconut milk |
| Salt and Pepper, to taste |
| 2 tbsp Tomato paste |
| Dill, chopped |
| 2 tsp Lemon Juice |
Method
- Heat oil in large sauce pan.
- Add sliced onions and let cook for 2 minutes until they start to soften up.
- Add the sliced mushrooms and cook for 6 minutes, until the water is out and they start to get nice and browned.
- Add maritime, garlic, smoked paprika, salt and pepper.
- Once the mushrooms have started to brown and cook down add the tomato paste and let cook for a further minute, deglaze with the lemon juice then add the coconut milk. Mix around and let cook for a few minutes, season with the dijon mustard, salt and pepper, followed by the fresh dill.
- Leave to simmer for 8 minutes letting it thicken up. If its to loose for your liking mix 1tbsp of corn flour with equal parts water make a slurry and add to the pan let cook until thickens.
- Add chopped parsley and crack of black pepper to the top and serve with either some brown rice or pasta shells or a thick pappardelle.
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