I had picked up a load to make Mushroom Lasagne as we had so much cheese in the fridge left over from New Year. I have made Mushroom Lasagne, but I also made a vegan version of Mushroom Stroganoff as I had a little carton of Oatly cream in my fridge too.
As well as using fresh chestnut mushrooms in the Stroganoff, I also used a jar of pickled baby mushrooms that I picked up from an Eastern European shop in the town where I work. My friend at work who is Czech recommended them to me and said they are often used in Stroganoff. She also pointed out a number of other things in the chiller cabinet and on the shelves that were suitable for vegetarian and vegans.
Mushroom Stroganoff is one of my beaus favourite dishes so I always have a reason to make it, but for those of you who know me through reading my blog, will also know that I like to ring the changes with my dishes, so in went the pickled baby mushrooms and in went the Oatly cream.
I also had some watercress in the fridge. So I decided to garnish my mottled brown coloured plate of food with the vibrant peppery green. The pickled mushrooms made for an interesting change and for it being vegan, well we didn't even notice the difference.
I am sharing with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as Mushroom Stroganoff is a recipe that we as a couple turn to often as it is one of our quick go to evening suppers; and with Confessions of a Mother Runner and Whisk and Two Wands for Meatless Monday.
Other Mushroom Strogonoff Recipes on A2K - A Seasonal Veg Table
Chestnut Mushroom and Smoked Tofu Stroganoff
Mushroom Stroganoff with Garlic Chives
Mushroom and Tofu Stroganoff
Lapsang Scented Chestnut and Mushroom Stroganoff
On another note, while I was googling Baby Mushrooms this unusual picture came up, then I decided not to use the term 'baby mushrooms' for my recipe.
|Image source here|
Vegan Pickled Mushroom Stroganoff with Watercress
Serves 3 - 4
2 tablespoons of sunflower or vegetable oil
1 medium onion, sliced thinly
2 cloves of garlic, chopped
250g mushrooms, left whole if small or sliced if you prefer
Optional: Jar of pickled mushrooms from Eastern European shops
2 teaspoons Tamari or soy sauce
125ml Oatly cream or single, double or soured cream
100ml vegetable stock
Handful of watercress for garnishing if you want
Salt and pepper to taste
In a pan, heat one tablespoon of oil. Add onion and garlic and fry over medium heat until soft and golden. Add mushrooms and continue to saute for about 5 minutes until cooked through.
Add Tamari or soy sauce to the mushrooms, allow it to gently simmer.
Then turn the heat down and stir in the Oatly cream and stock and let it simmer for a few minutes until well combined.
Taste ad and adjust salt and pepper to taste.
Serve with plain basmati rice.
Garnish with watercress.