This is a real mushroom feast and it’s so simple and quick to prepare, making it great for a weeknight meal for two. For a more traditional stroganoff try with a splash of brandy instead of the vermouth and if you don’t have soured cream you can use double cream with a squeeze of lemon or crème-fraiche. This is easily adapted to a vegan friendly meal and we’ve added the swaps in brackets.
Heat the olive oil in a large deep-sided frying pan over a medium heat and add the onion. Cook for 4-6 minutes until softened but not coloured. Add the paprika and garlic and cook for 30 seconds. Add the butter and when melted add the mushrooms and a pinch of salt and increase the heat to medium-high. Cook, stirring often, for 4-6 minutes until golden. Add the vermouth and allow to bubble for 30 seconds.
Stir in the mustard and Worcestershire sauce. Add the stock, season with black pepper and bring to the boil. Reduce the heat to medium and cook for 4 minutes until reduced and thickened. Remove from the heat and stir through the soured cream and half the parsley. Check for seasoning.
Meanwhile prepare the couscous according to the packet instructions.
Serve the stroganoff on a bed of couscous scattered with the remaining parsley.
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 tbsp (plant-based) butter
- 300g chestnut or button mushrooms, sliced
- 30ml vermouth (or vegan white wine)
- 2 tsp sweet paprika
- 3 garlic cloves, minced
- 120ml vegetable stock
- 1 tsp English mustard
- 1 tbsp Worcestershire sauce (or soy sauce/tamari)
- 100-120ml (plant-based) soured cream
- 2 tbsp chopped parsley
- salt and freshly ground black pepper