This mushroom stroganoff recipe has a secret ingredient (Image: Getty)
Mushroom stroganoff is a delicious dinner, but it can be rather difficult to make if you’ve never tried it before.
One easy , shared on by Emma Petersen (@thefitlondoner) has a secret ingredient that takes it up to another level – and has some added protein.
For veganuary, Emma has been sharing some recipes that other non-vegans can make and enjoy, and on day 13 she shared this delicious mushroom dish, which adds some silken tofu to really take it up a notch.
Introducing the , she said: “This is a one pan mushroom stroganoff pasta; it’s delicious, and a hidden ingredient makes it secretly high protein.”
Recommending finding some high-quality mushrooms, Emma added: “Now if mushrooms are in the title of any , we’re going to go for good ones and we’re going to give them the attention they deserve.”
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The hidden ingredient is silken tofu, which gives the dish an protein boost (Image: Getty)
Creamy mushroom stroganoff pasta (Serves 3-4)
Ingredients
- 500g chestnut and/or mixed mushrooms, sliced
- One onion, diced
- Three garlic cloves, minced
- One tsp fresh thyme leaves
- Juice of half a lemon
- One tsp Dijon mustard
- 250g pasta
- 500ml vegetable stock
- 200g silken tofu
- One tbsp oil
Method
Heat the oil in a large lidded pan over medium heat. Once hot, add the mushrooms and cook for four minutes or until they release their water and turn golden. Make sure to give them a stir as they cook.
Once golden, remove the mushrooms from the pan and set aside. Re-oil the plan if needed, and add the diced onion, cooking for three to four minutes or until softened. Then stir in the garlic and thyme and cook for one minute.
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Once the garlic and thyme are fragrant, re-add the mushrooms to the pan and stir in the lemon juice and mustard, mixing well until it fully coats the mushrooms.
Next, add the dry pasta to the pan, then pour in the vegetable stock and bring the mixture to a simmer. Lower the heat, season the mixture with salt and pepper and cook for 6-8 minutes, stirring occasionally.
While the pasta is cooking, bend the tofu until smooth. Then, stir the tofu cream into the pan with the cooked pasta, mixing until fully combined, and season further if needed.
Plate up and garnish with the fresh parsley.