Mushroom Stroganoff

It's a lot like its meaty cousin but meatier in a different way. This is the kind of meat that can only be found in an abundance of mushrooms. Serve on wild rice for a top tier veggie experience.

15-20 mins

Ingredients

600g Mushrooms (portobello, chestnut, whatever you want)
2 Shallots
3 Cloves of Garlic
A knob of butter
150ml Crème Fraîche
300ml Vegetable Stock
Heaped Tablespoon Smoked Paprika
Teaspoon English Mustard
Juice of Half a Lemon
Handful of Chopped Parsley (garnish)
Salt & Pepper

Ingredients

Instructions

Slice an abundance of mushrooms. They go to nothing so if it looks like a lot, it's fine. Get them frying in a pan in a little butter then finely dice shallots and garlic and add to your mushrooms once softened. Season with salt and pepper.
Chuck in your smokey paprika and weirdly yellow mustard and mix that all together. At this stage you want to add your vegetable stock, give a good stir and let everything simmer and reduce for about 5-10 minutes. It needs to be saucy but not watery. Give it time, be patient. It's worth it. The flavours mixing together here are rather delightful.
When things have reduced we need to stir in our crème fraîche to get things a little creamy. Add your lemon juice and mix that in.
Serve over rice or pasta or potatoes or whatever you want and top with a good scattering of fresh chopped parsley. Enjoy as much as you possibly can.