MUSHROOM STROGANOFF
Steps:
- In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.
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- Heat the plant-based butter or oil in a large pan on medium heat. Add the onion and stir occasionally for around five minutes or until it starts to soften. Once soft, add the garlic and cook for another couple of minutes.
- Next, stir in the sliced mushrooms and cook for five minutes or until lightly browned and tender. There will be a fair amount of water in this amount of mushrooms, so I'd suggest turning up the heat to cook it all off.
- Meanwhile, whisk together the veg stock and flour in a jug or bowl. Combine well to make sure there are no lumps.
- Once the mushrooms are tender and most of the water has cooked off, pour in the white wine and reduce for a couple of minutes (still on high heat).
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