Mushroom Stroganoff Sauce
Photo by penguinecakes of flickr
Great as a starter or even breakfast special on potato scones or pancakes, or as a main with rice or pasta and vegetables.
This sauce can be made in advance and chilled. You could even make pancakes and fill them in advance too, and serve chilled on a hot day.
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Ingredients
- 50g vegan margarine
- 1 chopped large onion
- 1 large stick of celery, peeled and chopped small
- 350g mushrooms, ideally of different kinds, chopped or sliced
- 1 tablespoon gluten-free flour (or other flour if not an issue)
- 150ml gluten-free vegetable stock
- 1 teaspoon fresh thyme, or 1/2 tsp dried
- 1 bay leaf
- 4 tablespoons of soya cream
- salt and pepper
- a small bunch of fresh parsley, chopped
Method
- melt 25g of marg in a saucepan
- Saute the onion, celery and thyme until onion translucent
- Season and all the mushrooms and remaining marg, cook for 2 mins
- Stir in the flour and cook for 1 min
- Gradually add the vegetable stock, stirring constantly
- Add the bay leaf, bring to the boil then reduce the heat and simmer incovered for 2 mins
- Remove from heat and stir in the soya cream and chopped parsley
About
- Difficulty: Experienced
- Preparation: Other
- Provides: 4 servings
- Vegginess:: Vegan
Type
Timings
- Preparation: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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