Plant-based· VG · DF

Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 12 min
Cook time: 43 min
Total time: 55 min
Ingredients: 800g chestnut mushrooms, finely chopped; 250g onions, finely diced; 3 cloves (15g) garlic; 30ml rapeseed oil; 25g plain flour; 40g tomato purée; 8g smoked paprika; 20g Dijon mustard; 30g white miso paste; 1 cube vegetable stock cube; 300ml water; 150ml coconut milk; 15ml soy sauce

Finely chopped mushrooms in a savoury smoked paprika, Dijon and miso sauce.

makes 17 blocks, about 29p each

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BatchJoy

batchjoy.com/recipes/mushroom-stroganoff/

Illustration of a bowl of Mushroom Stroganoff

Time: 55 min12 min prep · 43 min cook
Makes: 17 blocks
Cost per blockPer block: 29p
Calories per blockCalories: 62 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

800gchestnut mushrooms, finely chopped
250gonions, finely diced
3 cloves (15g)garlic
30mlrapeseed oil
25gplain flour
40gtomato purée
8gsmoked paprika
20gDijon mustard
30gwhite miso paste
1 cubevegetable stock cube
300mlwater
150mlcoconut milk
15mlsoy sauce

Allergens: Gluten, Mustard, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Buttered-style rice or tagliatelle · A jacket potato with parsley · Stirred through orzo with spinach

Method

Step 1: Chop the mushrooms very finely (a food processor on pulse works) so each block carries plenty of them.
Step 2: Dry-fry the mushrooms in a wide pan until all their water has cooked off and they begin to brown. (15 min)
Step 3: Add the oil, onions and garlic and cook until soft and golden. (8 min)
Step 4: Stir in the flour, purée and paprika for 2 minutes, then add the stock, miso, Dijon and soy. (3 min)
Step 5: Add the coconut milk and simmer uncovered until thick and glossy. (15 min)
Step 6: Season boldly. Cool completely and freeze in 70g blocks. Do not add any cream to the batch.

Hotter: use hot paprika and a pinch of cayenne.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	62	2.3g	4.6g	3.7g	1.9g	0.61g
Per 3 blocks	186	6.9g	13.8g	11.1g	5.7g	1.83g

Cook’s notes

Finish when reheating: warm gently from frozen, then stir in a spoonful of plant-based soured cream, soya yoghurt or oat cream per portion, plus lemon juice and chopped parsley. Add the cream at serving only, never before freezing.
The coconut milk freezes well; leave it out for a lighter, more intense sauce.
A splash of brandy or white wine added with the stock deepens the flavour.

Serve it

Buttered-style rice or tagliatelle · A jacket potato with parsley · Stirred through orzo with spinach.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 186 kcal and 6.9g protein before rice, bread or potatoes.

Mushroom Stroganoff questions

Which mushrooms can I use?

Chestnut mushrooms have the most flavour for the price, but closed cup or flat mushrooms also work. A few soaked dried porcini, chopped and added with the onions, deepen the flavour.

Why dry-fry the mushrooms before adding the oil?

Mushrooms are mostly water. Cooking it off first lets them brown properly, gives a deeper flavour and stops the sauce turning thin and watery.

Can I make it gluten-free?

Swap the plain flour for cornflour, using a little less as it thickens more strongly, and use tamari and a gluten-free stock cube. Check the Dijon and miso labels too, as a few brands contain gluten.