Vegan MoFo 2015 - Day 9

"Most Retro Recipe"

I googled retro recipes, I didn't have a clue! haha.  One of the first ones I saw was mushroom stroganoff and I knew that I had to make that, because I love it. When I was veggie, if I saw it on a menu, I'd order it.

It's really easy to make and also, it's really easy to make vegan, by swapping out the sour cream for plain soya yogurt.

Ingredients:
350-400g mushrooms of your choice (I used a mix of chestnut and regular white because that's all I could find in the crap local supermarket!)
1 medium onion, sliced
1 or 2 cloves of garlic
1.5 - 2 tsps paprika
1 tbsp vegan worcestershire sauce
125ml/0.5 cup veggie stock
125ml/0.5 cup plain, unsweetened soya yogurt
Tbsp or so of fresh parsley, minced.
Salt & pepper to taste

I sauteed the mushrooms in batches, in a little bit of olive oil, as my pan wasn't big enough to get them all in a flat layer. Once they were browned on both sides, I tipped them out of the pan onto a plate and then added a bit more oil and sauteed the onion for a few minutes. Then add the garlic and paprika and stir round for a minute or so then add the worcestershire sauce and stock.

Let it bubble for a few minutes and reduce a bit. When you're happy with the thickness of the sauce, turn it way down and add the yogurt and parsley. Stir through and let it cook a minute or so to heat through, then serve.

I served it with a pack of white/wild rice.

Laterz
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