Seasonal chestnuts with plenty of meaty mushrooms in a rich flavoursome sauce. Dairy free and vegetarian, this is one dish which will please everyone.
- Oil of choice (we used coconut)
- 1 medium onion halved and sliced
- 1 clove garlic diced
- 200- 300g mushrooms sliced (approx 3 cups) (any variety)
- 100- 200g pre-cooked chestnuts halved
- 200 ml milk (we used unsweetened carton coconut)
- 1 teaspoon paprika
- 1/2 teaspoon rosemary
- 1/2 teaspoon dill
- 1/4 teaspoon tarragon
- 1/4 teaspoon black pepper
- 2 tablespoons nutritional yeast
- 2 tablespoons soy sauce / tamari / coconut aminos
- 1 tablespoon flour / cornflour
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Heat or melt the oil, add the onion and cook until just starting to change colour. Add the garlic, stir through, then add the mushrooms. Cover and allow to cook through.
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Add the chestnuts and heat through before pouring the milk over. Move everything around in the pan - getting any bits off the bottom of the pan.
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Sprinkle over all the herbs - paprika, rosemary, dill, tarragon, pepper and the nutritional yeast. Mix in, then add the soy sauce. Allow to cook for a few minutes to see how thick the sauce is.
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Stir the flour into the pan to allow the sauce to thicken. Cook through covered for a further 5 minutes.
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Enjoy!
- You can make this just with mushrooms if you don't have chestnuts, but it is more substantial with the nuts added.
- If you don't have all the herbs, paprika and rosemary on their own will still give a great taste.
- If you want a creamier stroganoff, add a couple of tablespoons of coconut cream with the milk.
- Serve with your favourite grain and/or fresh vegetables.
- If its your thing, you could add a glug or two of your favourite tipple - white wine, sherry or even red wine. Add before the milk and cook through for five minutes before adding the milk.
- Keep any leftovers refrigerated and consume within three days.
