Mushroom Stroganoff

Ingredients

  • 45ml of Olive Oil
  • 1 White Onion
  • 4 Cloves of Garlic
  • 500g of Mushrooms
  • 200ml of Vegetable Stock
  • 1 Tablespoon of Tamari or Soy Sauce
  • 2 Teaspoons of Dijon Mustard
  • 1 Tablespoon of Gluten Free Flour
  • 150ml of Oat Cream

This is so beautifully rich and creamy, no one ever believes that there isn’t a drop of dairy in it. It’s serious comfort food and gorgeous over pasta or with some mashed potato.

Dice the onion, mince the garlic and slice the mushrooms.

Add 2 tablespoons of olive oil to a large pan on medium heat.  Add the onions and sauté for 5 minutes, stirring occasionally.

Then add another tablespoon of olive oil along with the garlic, and mushrooms. Toss well and cook for another 5 minutes, stirring often, until the mushrooms are tender.

Pour in the vegetable stock and tamari, bring it to a simmer and let simmer for about 5 minutes, stirring occasionally, until slightly thickened.

Stir in the Dijon mustard. Sprinkle over a tablespoon of gluten free flour and stir it in until smooth.

Pour in the oat cream, stir and season well with salt and pepper. Let it simmer gently for another 3 minutes until smooth and heated through.

9 Comments to Mushroom Stroganoff

  1. Noel says:

    Indy
    What is “Oat Cream” is there a substitute?

  2. Linda says:

    What is Oat Cream ? Can I make my own? I’ve never seen it or heard of it.

    • Indy Power says:

      It’s like oat milk but much thicker, like double cream. It’s gorgeous- I use an Oatly one that you can get in most good health shops (it’s sold in small cartons)x

  3. Daniela says:

    I am so happy you use oat cream. I find it fantastic and it has so little saturated fat and it does not curdle like the soy cream when u boil it.

  4. Jenny says:

    I’ve found oat milk in the health food shop, can I use this instead of oat cream?

  5. lori says:

    looks good. how do you make oat cream?

  6. Ruth says:

    Just made it for dinner, added a little chicken. Really lovely, great flavour, thank you for another great recipe.