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
method
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!
3 comments:
Mmmmm yum. That's making me SO hungry!c
It was pretty tasty! I actually wrote that blog post whilst eating the stroganoff as leftovers, so that helped! :o)
this looks like it would be perfect once the weather cools down. so warming and filling
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