This mushroom stroganoff is a vegan version of the classic beef dish, however, it is still deliciously rich and creamy, just as a stroganoff should be!
It is such a simple recipe to make and doesn’t take a great deal of time meaning it is ideal to make as a midweek dinner when you don’t want to spend too long cooking. I personally prefer to use chestnut mushrooms in this as I find they have a ‘meatier’ texture but you could use whichever type you prefer.
I like to add a little bit of worcester sauce to mine for a hint of tanginess but this is optional. If you do choose to include it please keep in mind that worcester sauce made to the traditional recipe contains anchovy, making it unsuitable for vegans. Ensure you check the labels and buy one made to a vegan recipe.
I use Elmlea plant based double cream in this which is my go to dairy free alternative but other brands would work just as well! You should also make sure to use smoked paprika in this rather than regular paprika otherwise you won’t get that signature smokey stroganoff flavour.