A guide to healthier shopping and eating

Dairy-Free and Delicious – Recipes to Get You Started

Mushroom Stroganoff
Serves 4-6

50 minutes: 10 minutes preparation, 40 minutes cooking time.

75g/3oz/1/3 cup vegan margarine
1 onion, chopped
2 garlic cloves, crushed
1.6kg/3½lb mushrooms, quartered.  (Try to use a variety of mushrooms if possible. Field and chestnut mushrooms are very good. Or white with chestnut)
¼ tsp paprika
150ml/¼ pint/2/3 cup white wine
15ml/1 level tbsp cornflour
300ml/½ pint/1¼ cup soya cream
15ml/1 tbsp fresh lemon juice
Salt and black pepper
Boiled rice or pasta for 4

1. Melt margarine and sauté onion and garlic for a few minutes until softened.
2. Add mushrooms and simmer for up to 30 minutes until liquid has evaporated.
3. If serving with rice or pasta, put water on to boil now and cook. Keep rice/pasta warm when done.
4. Add paprika to stroganoff mixture and stir in well.
5. Add wine and simmer for 5 minutes.
6. Mix cornflour with a little water, then stir it into pan.
7. Bring to boil, then simmer for another 5 minutes until thickened, stirring continuously.
8. Add soya cream but don’t boil.
9. Add lemon juice and seasoning.
10. Serve hot on a bed of rice or pasta.

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