Title : Mushroom Stroganoff : Vegetarian : Vegan
link : Mushroom Stroganoff : Vegetarian : Vegan
Mushroom Stroganoff : Vegetarian : Vegan
You may like to try a creamy vegan/vegetarian mushroom stroganoff with earthy porcini mushrooms and juicy baby button mushrooms for extra flavour! Just serve with toasted gluten-free ciabatta rolls to mop up the delicious juices ... or some readers may prefer a low carb bread of your choice
Ingredients
Serves Four
50 g dried porcini mushrooms
1 tbsp olive oil
1 small onion, finely chopped
3 sticks celery, washed, trimmed and finely chopped
1 clove garlic, crushed
1 tsp paprika
250 g flat mushrooms, brushed clean, thickly sliced
150 g baby button mushrooms, brushed clean, left whole
2 tbsp brandy (optional)
150 ml soya and dairy-free single cream alternative
2 tsp gluten-free soy sauce
1 tsp chopped fresh thyme leaves, washed, plus extra sprigs to garnish
1 tsp freshly squeezed lemon juice
4 gluten-free ciabatta rolls, halved
50 g dried porcini mushrooms
1 tbsp olive oil
1 small onion, finely chopped
3 sticks celery, washed, trimmed and finely chopped
1 clove garlic, crushed
1 tsp paprika
250 g flat mushrooms, brushed clean, thickly sliced
150 g baby button mushrooms, brushed clean, left whole
2 tbsp brandy (optional)
150 ml soya and dairy-free single cream alternative
2 tsp gluten-free soy sauce
1 tsp chopped fresh thyme leaves, washed, plus extra sprigs to garnish
1 tsp freshly squeezed lemon juice
4 gluten-free ciabatta rolls, halved
You may prefer one of these low carb breads - see here
Method
1. In a small bowl, cover the dried mushrooms with boiling water. Set aside and leave to soak for 30 minutes.
2. Heat the oil in a large non-stick frying pan. Add the onion, celery and garlic and cook until softened. Add the paprika and cook for a further 30 seconds. Stir in the fresh mushrooms, cook for 1 minute, then add the brandy, if using. Continue cooking until the mushrooms start to soften.
3. Drain the rehydrated porcini mushrooms, reserving 100ml of the soaking liquid. Add both to the pan, bring the mixture to the boil, then simmer for 2-3 minutes. Stir in the cream alternative, soy sauce, chopped thyme and lemon juice. Season.
4. Griddle the ciabatta halves for 1-2 minutes on each side. Top with the mushrooms, garnish with the extra thyme sprigs and serve.
Method
1. In a small bowl, cover the dried mushrooms with boiling water. Set aside and leave to soak for 30 minutes.
2. Heat the oil in a large non-stick frying pan. Add the onion, celery and garlic and cook until softened. Add the paprika and cook for a further 30 seconds. Stir in the fresh mushrooms, cook for 1 minute, then add the brandy, if using. Continue cooking until the mushrooms start to soften.
3. Drain the rehydrated porcini mushrooms, reserving 100ml of the soaking liquid. Add both to the pan, bring the mixture to the boil, then simmer for 2-3 minutes. Stir in the cream alternative, soy sauce, chopped thyme and lemon juice. Season.
4. Griddle the ciabatta halves for 1-2 minutes on each side. Top with the mushrooms, garnish with the extra thyme sprigs and serve.
From original idea here
Related Posts
Mushrooms, did you know - see here
All About Mushrooms, a great vegetable - see here
Dear reader, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Thus articles Mushroom Stroganoff : Vegetarian : Vegan
that is all articles Mushroom Stroganoff : Vegetarian : Vegan This time, hopefully can provide benefits to all of you. Okay, see you in another article posting.
You now read the article Mushroom Stroganoff : Vegetarian : Vegan with the link address https://diseaseknown.blogspot.com/2021/09/mushroom-stroganoff-vegetarian-vegan.html
0 Response to "Mushroom Stroganoff : Vegetarian : Vegan"
Post a Comment