Mushroom Stroganoff


( Serves 4)

Cooking Time: 30 minutes



  • Chesnut mushroom 400 grams/ml
  • Onion 100 grams/ml
  • Garlic 5 grams/ml
  • Rapeseed (Oil) 20 grams/ml
  • Rice 240 grams/ml
  • Stock 10 grams/ml
  • Lemon 80 grams/ml
  • Vegan cream 200 grams/ml


  • Chop the onion and add to a pan of hot oil.
  • Cook until soft and then add the garlic for 30 seconds.
  • Chop up your mushrooms and add them to the pan. Fry until they are brown.
  • Put on your your rice
  • Add about 200ml of water and a tsp of veggie stock and reduce for about 10 minutes (do more if needed.
  • Pour in your cream (can use dairy if veggie) and remove from heat.
  • Squeeze in a lemon and season to taste.

Extra Notes

  • Pasta can be used instead and is also better for the environment

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