Mushroom Stroganoff - vegan gluten dairy free

Some days you are just hungry and want something quick...and some days those quick meals end up taking longer than you'd like...but they are so good you don't even care. This is one of these recipes!

I used my slap chop for the onion, garlic and parsley, and bought the mushrooms pre-sliced....which made food prep a breeze! This has me set for the next 2 nights, can't wait for leftovers tomorrow!

Here I had it with some gluten free cous coms.

Mushrooms Stroganoff
serves 2 

INGREDIENTS

• 1 medium onion
• 3-4 cloves garlic
• 500g sliced mushrooms
• 1/2t vegan chicken or beef style stock
• 1tsp smoked paprika
• 1t liquid smoke
• a few splashes red wine
• 1 cup brown rice (or make a big batch for leftovers with other meals)
• 1t balsamic vinegar
• Black pepper to taste
• 2 cups of soy milk UNSWEETENED (or thereabouts.)
• bunch parsley, chopped

METHOD

1. Set a pot full of water to boil on the stove. Chop the onion garlic and herbs.
2. Rince the brown rice well. 
3. Put the onion in the nonstick pan and wait until they start to smell golden before adding the other ingredients, over 10 minutes. This is important, I find, not to add water as long as possible- you want the sugars to caramelize. 
4. Once the pot is boiling add rice to pot and bring to boil again for 20 minutes. 
5. Once onion is fragrant add the mushrooms (this will save you needing to deglaze as they sweat.)
6. Once mushrooms are looking softened and starting to stick to the pan you can add in the garlic, spices, stock, and liquids to deglaze the pan.
7. Once the liquids are absorbed add in soy milk slowly to deglaze the pan and cook another 5 minutes. 
8. Brown rice should be ready by now. Strain it before serving. This straining method removes a lot of the arsenic that happens to come with brown rice, but keeps all the fibre.
9. Add in most of the parsley to the stroganoff (you will add the rest after serving for garnish) and cook a further 5 minutes. The soy milk should be thickened and reduced so cook for as long as you reach a consistency you like.
10. Serve with brown rice, cauliflower rice or other grain of choice and sprinkle reserved parsley on top.

Enjoy! 

Taste - is very garlicy, but I like that. The wine adds a richness and the soy cooks down super creamy! 

Texture- make sure to cook the onions well because crunchy onions are not fun. The chewy texture of the mushrooms along with the creaminess of this dish is really divine! 

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