Vegan Mushroom Stroganoff

Ingredients for 2 servings:

• 400 g mixed mushrooms of your choice
• 200 g mushrooms
• 1 tbsp rapeseed oil
• 2 tbsp butter substitute, vegan
• 200 g pearl onions
• 2 cloves garlic
• 1 ½ tbsp flour
• 3 tsp mustard
• ¼ tsp paprika powder
• 2 tbsp soy sauce
• 2 tsp Worcestershire sauce
• 125 ml white wine
• 1 tsp white wine vinegar
• 250 ml vegetable stock
• 50 g soy cream fraîche (crème fraîche alternative)
• 1 sprig(s) of thyme
• 2 bay leaves
• ¼ tsp salt
• ½ tsp black pepper
• 200 g tagliatelle pasta made from durum wheat, without eggs
• n. B. gherkin(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

My mixed mushrooms consist of king oyster mushrooms, small shiitake, and shimeji mushrooms. Clean the mushrooms. Halve the king oyster mushrooms and tear them into thin strips from the stem. Leave small shiitake mushrooms whole, while halving or quartering larger caps. Separate the shimeji mushrooms into individual mushrooms. Slice the mushrooms. Heat oil and vegan butter in a pan and fry the mushrooms for 10 minutes, stirring occasionally until golden brown. Meanwhile, peel the pearl onions and add them to the mushrooms. Alternatively, dice the yellow onions. Finely chop the garlic. Once the mushrooms and onions are golden brown, coat them with flour, add the mustard, paprika, and chopped garlic, and fry for another 30 seconds, stirring. Deglaze with soy sauce and Worcestershire sauce, pour in the white wine, white wine vinegar, and vegetable stock, and stir in the Creme Vega. Add the thyme and bay leaves. Season with salt and pepper. Simmer over low heat, stirring occasionally. Cook the pasta according to the package instructions, minus one minute, and drain. Divide the pasta between a plate or serving dish and arrange the mushroom stroganoff on top. Serve with gherkins. 655 kcal per serving.