Sort of stroganoff… with mushrooms and kale

Rich, comforting, decadent stroganoff is not exactly a usual vegan staple. But a recent purchase from brought me a pot of Toffutti vegan sour cream, and a quarter of the pot was immediately earmarked for a stroganoff type of dish. This recipe is in no way authentic, there’s no brandy in it for a start, although there would be if I had some in… also I’ve used smoked paprika because well, it goes so beautifully with the other ingredients!

I had a turn of luck at the supermarket, and got a pack of fancy mushrooms for… wait for it… 40p! There’s shiitake, and enoki, and another one (the 40p stickers were all over the label and I’m not sure what they are but they do look tasty). Really any mushrooms will do, I used chestnut mushrooms to make up the rest of the weight for the recipe.

Although I’ve prodded and cooed at enoki mushrooms plenty of times in shops before I’ve never actually used them! So I browned them in the pan, along with the shiitakes, to use as a garnish. They taste erm… mildly mushroomy! But they’re ever so pretty.

This recipe will serve 4 with accompaniments, but with the beans in it it’s a good filling meal for 2, with a nice salad.

Sort of stroganoff... with added enoki Kraken!

Sort of stroganoff… with added enoki Kraken!

serves 2 to 4

400 g mushrooms, sliced

60 g kale, sliced

300 g tin of haricot beans (195 g drained weight), rinsed

2 tsp oil

1 tsp smoked paprika

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp dried thyme

a pinch of salt

60 g vegan sour cream

1 tbsp mild mustard, I used a Polish one which is slightly sweet

a squeeze of lemon juice

Heat the oil in a deep sided frying pan or large saucepan, on a medium heat. Add the mushrooms and cook, stirring, for 2 minutes. Add the kale, thyme, black pepper and garlic powder and cook for a further 4 minutes, stirring often, until the mushrooms are juicy and the kale has brightened in colour.

40p mushrooms. I was a lucky shopper!

40p mushrooms. I was a lucky shopper!

Sprinkle the smoked paprika into the pan and give it a quick mix. Tip in the beans, vegan sour cream, mustard and salt and swirl everything together to combine.

Bubble the sauce for a minute or two, and then squeeze the lemon juice over the top.

By E.

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