Mushroom Strogonoff

This is a delicious vegan, gluten free and dairy free recipe, answering to any cravings you may have for comfort food. Use whatever mushrooms you have to hand, but the addition of big fat fleshy portabello mushrooms makes the meal feel more 'meaty'.

Serves: 4-6 Preparation time: 5 minutes Cooking time: 30 minutes

Ingredients:

230g/8oz of tagliatelle (*see below) 1 tsp of olive oil 1 medium onion, chopped 3 tbsp corn flour/whole wheat flour, divided 2 cups beefless beef broth or vegetable broth 1 tablespoon gluten free soya sauce 1 tsp of lemon juice 1 tsp of tomato paste 700g/1 1/2 pounds mushrooms (half Portobello and half white button mushrooms), cut into large 2cm chunks 1/2 tsp of dried thyme 1/2 tsp of dried sage 1/2 tsp of salt 1 tbsp of white wine vinegar 1/4 cup vegan sour cream (optional) freshly ground, black pepper 10 turns) 1/4 cup flat-leaf parsley, finely chopped

* for gluten free pasta most big supermarkets or health food shops will stock it.

If you can't get tagliatelle try 'flat ribbon' pasta or fusilli. I used fancy pasta I had in my pantry which worked just as well.

Preparation: 1. Cook the tagliatelle as per the instructions on the package, under cooking them a bit as they will be cooked again once incorporated into the sauce. Drain and set aside. 2. In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat. Add the flour and cook for 30 seconds, stirring constantly. 3. Gradually add the broth, soya sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute. 4. Add the mushrooms, thyme, sage, and salt. Stir to combine. Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size. 5. Add the vinegar and simmer for 4 more minutes. 6. Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes. 7. Garnish with parsley.

Recipe inspired by One Green Planet

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