Vegan mushroom stroganoff | Recipe Cart

Name: Vegan mushroom stroganoff | Recipe Cart
Total time: 60 min
Ingredients: 160g/5¾oz dried pappardelle or fettuccine pasta; 1 tsp olive oil; 3 shallots, peeled and finely diced; 3 garlic cloves, finely chopped; 180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped; 2 tbsp vegan ‘butter’; 2 tsp smoked paprika; ½ tsp Dijon mustard; 1 tsp tamari; 125ml/4fl oz vegetable stock; 125ml/4fl oz plant-based crème fraîche or single cream alternative; ½ lemon, juice only; salt; freshly ground black pepper; 2 fresh thyme sprigs, to garnish

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This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal fo

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Ingredients

160g/5¾oz dried pappardelle or fettuccine pasta
1 tsp olive oil
3 shallots, peeled and finely diced
3 garlic cloves, finely chopped
180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped
2 tbsp vegan ‘butter’
2 tsp smoked paprika
½ tsp Dijon mustard
1 tsp tamari
125ml/4fl oz vegetable stock
125ml/4fl oz plant-based crème fraîche or single cream alternative
½ lemon, juice only
salt
freshly ground black pepper
2 fresh thyme sprigs, to garnish