Friday, 27 February 2009

mushroom stroganoff

This was great, with a rich mushroom flavour and huge chunks of mushroom. Cooked by D, based on this recipe from yeah that vegan shit.

mushroom stroganoff

mushroom stroganoff
1 tablespoon plain flour
1 onion, finely chopped
2 tablespoons nuttelex (or vegan margarine)
3 cloves garlic, minced
shake or two of salt, a shake of pepper
dash of dried parsley, dried thyme
1 bay leaf
1 tablespoon chives
2 big field mushrooms, cut in to eighths (like a pizza)
3 or 4 largeish whatever mushrooms are there, chopped
1 tablespoon tomato paste
1 cup soy milk
half a cup of white wine

about 400gm of fettucine

Heat a little olive oil, and add in the flour, stirring on a medium heat for a few minutes. Melt in nuttelex, add garlic, onion, salt and pepper, and keep stirring for a few more minutes. Add everything else (except the fettucine), bring to a boil, and reduce heat to simmer with the lid on for about twenty minutes.

Meanwhile prepare the fettucine. Serve hot!


Vegetation said...

Mmmmm yum. That's making me SO hungry!c

steph said...

It was pretty tasty! I actually wrote that blog post whilst eating the stroganoff as leftovers, so that helped! :o)

I'm Philippa O said...

this looks like it would be perfect once the weather cools down. so warming and filling