Mushroom stroganoff

The sour cream base is made from one pack of silken tofu blended with a tablespoon of red wine vinegar and one tablespoon of lemon juice. Blend well and set aside in the fridge to chill.

Ingredients: 3 cloves of garlic chopped finely.

2 large brown shallots chopped finely.

1 large pack of sliced white mushrooms.

1 large pack brown Portobello mushrooms.

2 cups Massel vegetable stock (2 teaspoons of stock powder in the fluid).

1 tablespoon of sweet paprika.

1 teaspoon of smoked paprika.

Ground Black pepper.

White pepper to taste.

3 teaspoons of cornflour dissolved in a little bit of cold water to prevent lumps.

Saute the shallots and garlic in a quarter cup of water, add the spices stir well until shallots are transparent. Add mushrooms a bit at at time along with vegetable stock. Simmer gently for 20 minutes. When mushrooms have cooked down and juice has turned deep brown add the cornflour mixture to thicken. Once thickened add the silken tofu cream and stir through on a gentle heat, simmer until thick and glossy sauce. Serve with smashed boiled spuds. Saute the shallots and garlic in a quarter cup of water, add the spices stir well until shallots are transparent. Add mushrooms a bit at at time along with vegetable stock. Simmer gently for 20 minutes. When mushrooms have cooked down and juice has turned deep brown add the cornflour mixture to thicken. Once thickened add the silken tofu cream and stir through on a gentle heat, simmer until thick and glossy sauce. Serve with smashed boiled spuds.

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