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Dienstag, 8. Dezember 2015
Vegetarian Stroganoff
sweis, 00:59h
1 tbsp olive oil
400g Quorn chicken style piece
1 onion, finely diced
4 garlic cloves, sliced
500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
1 tbsp English mustard
1 tbsp paprika (or more) or use half paprika, half chipotle powder
400ml vegetable stock, made from stock cube
300ml soured cream
white wine
salt and black pepper
soy sauce
flat leaf parsley
(1) Season quorn with salt and a generous amount of pepper and fry in olive oil until browned. Take out of pan.
(2) Heat more oil in pan. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5-7 minutes or until soft.
(3) Add the garlic to the pan and continue to cook for 2 minutes, then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown.
(4) Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes
(5) On low heat stir in the soured cream along with some white wine and mix it all together. Taste and add salt and pepper as needed (or use a bit of soy sauce).
(6) Serve the stroganoff, sprinkled with parsley, with rice or Semmelnknödeln.
400g Quorn chicken style piece
1 onion, finely diced
4 garlic cloves, sliced
500g/1lb 2oz mushrooms (such as white closed cup), cleaned and sliced
1 tbsp English mustard
1 tbsp paprika (or more) or use half paprika, half chipotle powder
400ml vegetable stock, made from stock cube
300ml soured cream
white wine
salt and black pepper
soy sauce
flat leaf parsley
(1) Season quorn with salt and a generous amount of pepper and fry in olive oil until browned. Take out of pan.
(2) Heat more oil in pan. Once hot, add the onion along with a pinch of salt and cook the onion gently for 5-7 minutes or until soft.
(3) Add the garlic to the pan and continue to cook for 2 minutes, then add the sliced mushrooms. Continue to cook gently for a 5-6 minutes, or until the mushrooms are tender and golden-brown.
(4) Add the mustard and paprika and mix well so that everything is coated. Add the stock, stirring as you pour it. Simmer gently for 5 minutes
(5) On low heat stir in the soured cream along with some white wine and mix it all together. Taste and add salt and pepper as needed (or use a bit of soy sauce).
(6) Serve the stroganoff, sprinkled with parsley, with rice or Semmelnknödeln.
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