Christmas Vegan Mushroom Stroganoff

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?

Excite and inspire this festive season… Do something different than the traditional nut roast.

Serves: 4

What You’ll Need:

  • 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 taste

What To Do:

  • 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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