what you’ll need

• 2 tbsp butter/olive oil
• 1 onion finely chopped
• 4 garlic cloves crushed
• 500 g (1lb) mushrooms sliced
• 1 tsp heaped fresh thyme
• 1 tbsp flour
• 300ml cups stock (we used veggie stock)
• 250 ml sour cream
• 1 tsp Dijon mustard (didn’t have this & leaving it out made no difference to its taste)
• 1 tsp salt
• 1 tsp black pepper
• Fresh parsley to serve

We think it was the fresh thyme which made this so delicious – there are very few herbs/seasonings in it, but it packed a punch taste-wise. Well worth using the fresh stuff if you can, as it tastes, for some reason, very different to any other mushroom stroganoff we’ve made/had in a restaurant.

what you’ll need to do

• Heat butter/olive oil over low heat;
• Add the chopped onions and sliced mushrooms and cook for 15 minutes until the mushrooms are golden brown and the onions are soft;
• Add the garlic and thyme leaves then sauté for another minute;
• Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid;
• Reduce the heat then gently simmer for a few minutes until the sauce has thickened slightly then stir in the sour cream (and mustard);
• Season with salt and pepper and cook for another minute or two;
• Taste and adjust the seasoning if necessary then serve over pasta or rice with a sprinkle of fresh parsley.

Served with rice and crusty bread – and a nice, crisp white wine – it was a lovely summery meat-free dinner dish. Highly recommended.

Image : www.simply-delicious-food.com