2 tbs Olive Oil
450g Chestnut or Closed Cap Mushrooms (large ones cut small)
1 Onion, chopped fine
2 cloves Garlic, minced
Few Springs Thyme
1 tbs Plain Flour/GF Flour
Juice & Zest Lemon
1 tbs Wholegrain Mustard
1/2 cup/125ml Vegetable Stock
1 cup/250ml Oat Crème Fraiche/Non Dairy Cream/Coconut Milk
Big Handful Fresh Parsley
Rice or Pasta
MethodWatch Tutorial Video
Add the oil to a large saucepan placed over a high heat. When the pan is hot add the mushrooms, sauté for 6-8 minutes stirring often. You want the mushrooms to get golden & release lots of their water.
When the mushrooms are golden, turn the heat down & add the butter followed but the onion, garlic & thyme. Cook for a few minutes until the onions have softened.
Stir in the flour, then deglaze the pan with the stock, oat cream, lemon & mustard. Turn the heat down low.
Pop a lid on the pan and let the stroganoff bubble away for 15 minutes.
Just before serving stir through chopped parsley.
Serve with rice or pasta, I like to garnish with toasted almonds.