Vegan Mushroom Stroganoff
Serves: 4
Put an Oriental twist on your festive feast this year with authentic recipes from Wing Yip. Step out of your comfort zone and bring something different to the table this festive season with the delicious Oriental flavours from Wing Yip. Christmas is the perfect time to celebrate and indulge in your favourite foods, and for veggies, why limit yourself to the nut roast? Chinese cuisine has always been a favourite in the UK, but who is to say it should only be celebrated with a Saturday night takeaway? With this in mind, this Christmas Wing Yip has created an exclusive recipe to give an Oriental twist on a traditional festive dish – vegan mushroom stroganoff.
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Ingredients:
100g dried shiitake mushrooms 1tsp vegetable oil 1 red onion, sliced 1tsp paprika 500g mixed mushrooms, sliced, e.g. oyster, Portobello, enoki, straw, shimeji 2 cloves garlic, crushed 100ml Nature’s Charm Evaporated Coconut Milk 1tbsp fresh parsley, chopped Salt and Pepper, to tastemethod:
- Soak the dried shiitake mushrooms in boiling water until re-hydrated. This should take about 20 minutes. Once soaked, drain the water reserving 300ml.
- Heat the vegetable oil in a large pan and over a medium heat add the red onion and paprika. Cook until soft.
- Add the dried shitake mushrooms and the garlic to the pan and fry for 1-2 minutes or until the mushrooms begins to soften. Add the reserved 300ml of water from the mushrooms and simmer for 5-10 minutes until the mushrooms are cooked.
- Add the Nature’s Charm Evaporated Coconut Milk and continue cooking for a further 2-3 minutes until thick and glossy.
- Turn off the heat and add the fresh parsley. Season with salt and pepper to taste and then serve with rice.
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