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    Thakore Family Recipes

    Vegan mushroom stroganoff

    2 servings

    分量

    30 minutes

    調理時間

    1 hour

    総時間
    料理を始める

    材料

    160g/5¾oz dried pappardelle or fettuccine pasta

    1 tsp olive oil

    3 shallots, peeled and finely diced

    3 garlic cloves, finely chopped

    180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped

    2 tbsp vegan ‘butter’

    2 tsp smoked paprika

    ½ tsp Dijon mustard

    1 tsp tamari

    125ml/4fl oz vegetable stock

    125ml/4fl oz plant-based crème fraîche or single cream alternative

    ½ lemon, juice only

    salt and freshly ground black pepper

    2 fresh thyme sprigs, to garnish

    手順

    Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente.

    Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute.

    Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible.

    Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste.

    Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme.

    栄養

    サービングサイズ

    -

    カロリー

    503kcal

    脂肪総量

    19g

    飽和脂肪

    6g

    不飽和脂肪

    -

    トランス脂肪

    -

    コレステロール

    -

    ナトリウム

    -

    炭水化物総量

    66g

    食物繊維

    5g

    糖質総量

    6g

    タンパク質

    14g

    2 servings

    分量

    30 minutes

    調理時間

    1 hour

    総時間
    料理を始める

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    材料

    160g/5¾oz dried pappardelle or fettuccine pasta

    1 tsp olive oil

    3 shallots, peeled and finely diced

    3 garlic cloves, finely chopped

    180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped

    2 tbsp vegan ‘butter’

    2 tsp smoked paprika

    ½ tsp Dijon mustard

    1 tsp tamari

    125ml/4fl oz vegetable stock

    125ml/4fl oz plant-based crème fraîche or single cream alternative

    ½ lemon, juice only

    salt and freshly ground black pepper

    2 fresh thyme sprigs, to garnish

    手順

    1

    Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente.

    2

    Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute.

    3

    Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible.

    4

    Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste.

    5

    Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme.