My childhood memories of stroganoff are not good. Grisly hamburger mixed with IMO….that stuff is not even food…over soggy noodles. My aunt gave me a few of my mom’s old handwritten recipes and they are not good. She was a terrible cook but there is still something about eating what you ate as a child that brings back some kind of memories. For me that is seven kids fighting over the nasty stroganoff. I have decided to try to resurrect some of the recipes from my childhood and make them healthy, fresh and delicious. Hamburger is definitely out so I turned it into Mushroom Stroganoff. Soggy noodles are out and light basmati rice is in. Fresh herbs and oat cream (Oatly Brand in the UK) to replace that IMO garbage make this a pretty decent meal. Serve it up with a Toss it Up Salad and it makes for a great weeknight meal. My kids don’t fight over it…..but they still fight at the dinner table….brings back memories.
Mushroom Stroganoff
Vegan Mushroom Stroganoff
Prep
Cook
Total
Yield 4 servings
Use a mixture of mushrooms for an earthy taste. Soy or Oat Cream makes it rich without the calories and fat. You can also use sour cream. If you hate mushrooms you can use ground beef or turkey for a more traditonal stroganoff experience.
Ingredients
- 2 cups Basmati Rice, Rinsed
- 4 cups Water
- 400 grams/1 llb Mushrooms, mixed type, sliced
- 2 Shallots, diced
- 2 cloves Garlic, minced
- 1/4 cup Sherry Vinegar
- 1 1/2 cups Vegetable Broth
- 1 tablespoon Tamari or Soy Sauce
- 1/2 teaspoon Smoked Paprika
- Smoked Sea Salt
- Fresh Ground Pepper
- 1/2 cup Oat or Soy Cream (can use sour cream or creme freche but remove from heat before adding)
- handful Parsley, chopped rough
Instructions
- Put the rice on to cook or do the rice cooker
- Heat a glug of Olive Oil in a large shallow fry pan until hot
- Add the mushrooms and a sprinkle of Smoked Sea Salt and generous Grinds of Pepper
- Saute over fairly high heat so they brown a bit, cook 5 min (if you are using Turkey or Beef, brown and cook through)
- Turn the heat down to medium and add the Garlic and Onion and Paprika
- Saute 3-5 more minutes then add the Broth, Vinegar and Soy Sauce
- Bring to a bubble and cook a few more minutes
- Add the Cream and heat gently
- Toss in the Parsley
- Serve over cooked Rice
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