- Hearty & Grounding
- Mains
- Vegan
- Prep 10 min
- Cook 20 min
- Serves 4
A classic that does not need the meat or the dairy. Well-browned mushrooms give the depth, smoked paprika gives the warmth and a splash of plant cream makes it silky. Ready in under half an hour.
Ingredients
- 600 g mixed mushrooms, sliced
- 2 tbsp olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, chopped
- 2 tsp smoked paprika
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tbsp plain flour
- 250 ml vegetable stock
- 150 ml oat cream or coconut cream
- 1 tbsp lemon juice
- Salt and black pepper
- Chopped parsley
- Cooked rice or tagliatelle, to serve
Method
- Heat half the oil in a wide pan and brown the mushrooms in two batches until golden. Set aside.
- Soften the onion in the remaining oil for 5 minutes. Add the garlic, paprika, tomato purée and mustard and cook for a minute.
- Stir in the flour, then add the stock a little at a time, stirring until smooth.
- Return the mushrooms, simmer for 5 minutes, then stir in the cream and lemon juice. Season well.
- Serve over rice or pasta and scatter with parsley.
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