Vegan mushroom stroganoff

• olive oil↗2 tbsp tbsp
• white mushrooms↗600g g

  sliced

• onion↗1

  finely chopped

• garlic cloves↗3

  crushed

• plain flour↗1 tbsp tbsp
• mustard powder1 tsp tsp
• sweet smoked paprika↗½ tsp tsp
• hot smoked paprika↗½ tsp tsp
• white wine↗250ml ml
• vegetable stock↗250ml ml
• Jord oat drink↗150ml ml
• lemon↗½

  juiced

• parsley↗small handful

  finely chopped

• cooked white rice↗

  to serve

Step-by-step instructions

1. 1

   Heat half the oil in a wide, deep frying pan over a medium-high heat. Tip in the mushrooms and cook for around 10 mins until deeply browned, giving them the occasional stir. Tip into a bowl and set aside. Pour the remaining oil into the pan and stir in the onion and garlic, cook for 5-7 mins on a medium heat until slightly softened.

2. 2

   Stir in the flour, mustard powder and both paprikas, and cook for a couple of mins. Slowly pour in the white wine, bit by bit, stirring well after each addition. Bring the wine to a simmer and cook until reduced by half. Pour in the stock and the Jord oat drink and return the mushrooms to the pan. Simmer for 15-20 mins until reduced, then season well with salt, pepper and lemon juice. Sprinkle over the parsley and serve with rice, if you like.