Name: Herby Mushroom Stroganoff
Total time: 60 min
Yield: 4
Cuisine: Russian
Ingredients: 60g Cashews; 100ml Water; 2 Onions; 2 Cloves of Garlic; 350g Chestnut Mushrooms; 350g Wild Mushrooms; Handful of Thyme; 1 Tsp Tomato Purée; 2 Tbsp Plain Flour; 2 Tsp Paprika; 600ml Vegetable Stock; 400g Rice; 1 Tsp Dijon Mustard; Bunch of Parsley; Salt; Pepper; Olive Oil; 1tsp Henderson's Relish

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Luxurious, creamy goodness for the plant-based peeps out there. We’ve veganised this paprika-spiked sauce and loaded it with crispy mushrooms.

Herby Mushroom Stroganoff

Add your cashews to a small saucepan. Cover with cold water, then bring to a gentle simmer. Cook for 20 mins.

Meanwhile, finely slice your onions. Finely chop your garlic.

Chop your chestnut mushrooms into quarters, leaving wild ones whole.

Heat a frying pan over a high heat with a little olive oil. Add your mushrooms in batches so as not to overcrowd the pan. Fry for a few mins on each side until a deep golden brown.

Heat a large sauté pan over a medium heat. Add a good glug of olive oil, then tip in your onions. Cook gently for about 25 mins until softened.

Once your cashews have cooled, drain them from their liquid. Add them to a blender along with the water, then blitz to a smooth paste.

Pick your thyme leaves into the pan with the onions along with your garlic and tomato purée. Cook out for 2 mins.

Tip your flour and paprika into the pan, then cook out for 2 mins more. 

Pour your veg stock into the pan gradually, beating your mixture to a smooth paste before adding more. Once all your stock is added, bring your mixture to a simmer for 2 mins to thicken. Cook your rice according to package instructions.

Add your cashew cream to the pan along with all but a handful of your mushrooms, then bring to mixture to a simmer. Cook for 5 mins to warm the mushrooms through. 

Add your Henderson's Relish, Dijon mustard and most of your parsley to the pan. Season to taste with salt and pepper.

Sprinkle over your remaining mushrooms and parsley, then serve with rice.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Simple

£5-£8

Russian

Herby 
Mushroom
Stroganoff

Lunch

Dinner

Add your cashews to a small saucepan. Cover with cold water, then bring to a gentle simmer. Cook for 20 mins.

Meanwhile, finely slice your onions. Finely chop your garlic.

Chop your chestnut mushrooms into quarters, leaving wild ones whole.

Heat a frying pan over a high heat with a little olive oil. Add your mushrooms in batches so as not to overcrowd the pan. Fry for a few mins on each side until a deep golden brown.

Heat a large sauté pan over a medium heat. Add a good glug of olive oil, then tip in your onions. Cook gently for about 25 mins until softened.

Once your cashews have cooled, drain them from their liquid. Add them to a blender along with the water, then blitz to a smooth paste.

Pick your thyme leaves into the pan with the onions along with your garlic and tomato purée. Cook out for 2 mins.

Tip your flour and paprika into the pan, then cook out for 2 mins more.

Pour your veg stock into the pan gradually, beating your mixture to a smooth paste before adding more. Once all your stock is added, bring your mixture to a simmer for 2 mins to thicken. Cook your rice according to package instructions.

Add your cashew cream to the pan along with all but a handful of your mushrooms, then bring to mixture to a simmer. Cook for 5 mins to warm the mushrooms through.

Add your Henderson's Relish, Dijon mustard and most of your parsley to the pan. Season to taste with salt and pepper.

Sprinkle over your remaining mushrooms and parsley, then serve with rice.

Healthy

Meal-Prep

Comfort

Cashew

Gram

Water

Millilitre

Onion

Garlic

Clove

Chestnut Mushroom

Mushroom

Wild Mushroom

Thyme

Handful

Tomato Purée

Teaspoon

Plain Flour

Tablespoon

Paprika

Vegetable Stock

Rice

Dijon Mustard

Parsley

Bunch

Salt

Black Pepper

Olive Oil

Henderson's Relish

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