← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Olive oil
• 600 g mixed mushrooms, thickly sliced
• 1 Onion, finely chopped
• 3 cloves Garlic, crushed
• 1 tsp Smoked paprika
• 1 tsp sweet paprika
• 150 ml vegan dry white wine (or more stock)
• 250 ml vegetable stock
• 1 tbsp cornflour, mixed with 2 tbsp water
• 150 ml unsweetened soy or oat milk
• 1 tsp Dijon mustard
• ½ Lemon, juiced
• 1 handful Parsley, chopped
• 300 g rice, cooked, to serve (optional)

Method

1. Heat half the oil in a large frying pan over high heat. Fry the mushrooms in two batches for 6–8 min each, without stirring too often, until golden and any liquid has gone. Tip onto a plate.
2. Lower the heat to medium, add the rest of the oil and the onion and cook for 5 min until soft. Stir in the garlic and both paprikas for 1 minute.
3. Pour in the wine and let it bubble for 2–3 min until reduced by half. Add the stock and the cornflour mix and simmer for 3–4 min, stirring, until thickened.
4. Return the mushrooms with any juices, then stir in the plant milk and mustard. Warm through gently for 2 min without boiling hard.
5. Add the lemon juice, season with salt and pepper and stir through most of the parsley. Serve over rice with the remaining parsley.

Tips

• For gluten-free, check the stock and choose soy milk or an oat drink labelled gluten-free.
• Many wines are fined with animal products; look for one labelled vegan, or use extra stock with a splash of cider vinegar.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver