I use the term ‘stroganoff’ in quotations here, because I know its far removed from the original recipe which uses cream and meat, but what I love about this recipe is that it still has the sharp and deep mustard-pepper tastes, the cream sauce, and fresh herbs. It has became a mid-week favourite in our house and its quick to make, cheap & healthy. I don’t eat a dairy free diet, but find that heavy cream dishes don’t leave my stomach feeling great so recipes like this make me feel like I’m not missing out! You can use any type of mushrooms – chestnut, baby, white, or a mix of many.
We make a big portion, then save a little for the next day to have on some toast for lunch. This recipe would also work stirred into pasta.
Note: Nutritional Yeast is a deactivated yeast with a nutty, cheesy flavour and great for using as a substitute for cheese in vegan recipes. Feel free to leave it out completely (it will still taste great!) or swap with a grating of parmesan.