Mushroom Stroganoff

We've brought back another favourite and revamped this cosy recipe, PERFECT for winter! More flavourful and cooked with your favourite pasta, this is a vegan recipe you can make in a large batch and divide it up to feed the family or have your meals sorted for several days. And if you ever wondered if Dibble Sour Cream cooks like dairy sour cream, this is the recipe to test that claim. The perfect warm meal for both lunch and dinner — with a little help from Dibble Sour Cream, for that tangy and creamy flavour. Happy cooking!

Prep Time 10 minutes

Cook Time 30 minutes

Serves 4-6

Difficulty Medium

Ingredients 

• 1/2 Tbsp Olive Oil
• 1 Tbsp Dairy-Free Butter
• 500g White Cup Mushrooms, thinly sliced
• 1 Medium Shallot, finely diced
• 2 Garlic Cloves, thinly sliced
• 4 Sprigs of Thyme
• 1 Cup Dry White Wine (optional)
• 1 Small Carrot, shredded
• 250g Cherry Tomatoes, halved
• 1 Tbsp Capers
• 2 Cups Vegetable Stock
• 1 Tbsp Corn Starch
• 1 tsp Smoked Paprika
• 2 Sprigs of Rosemary
• 4 Tbsp Dibble Sour Cream
• 1 Can of Lentils, drained and rinsed
• 1 Can of Cannellini Beans, drained and rinsed
• 300g of your choice of pasta
• 1 Tbsp Sea Salt
• 1/2 Tbsp Black Pepper
• 2 Tbsp Fresh Parsley, roughly chopped

Method

1. In a large pan on low to medium heat, dry fry the mushrooms in 2 separate batches. Set aside. This release a nutty flavour note and prevents the mushrooms from releasing too much water which may cause them to boil instead of fry. 
2. In the same pan, add in the oil, butter, shallots, garlic and cook for 1 minute or until aromatic. 
3. Add the cooked mushrooms back into the pan along with the thyme, rosemary, 1 tsp salt, 1/2 tsp pepper and cook for 5 minutes, while stirring occasionally. 
4. Deglaze the pan with the white wine, scraping the brown bits from the bottom of the pan and cook for 4 minutes. 
5. In a medium pot, bring water to a boil, add in a good pinch of salt and cook your choice of pasta until al dente. 
6. Add in the carrots, cherry tomatoes, capers, 1 tsp salt, 1/2 tsp pepper and cook for 3 minutes. 
7. In a mixing bowl, whisk together the vegetable stock, flour, paprika and add to the pan. Bring the pan to a boil then let it simmer for 4 minutes.
8. Gently stir in Dibble Sour Cream until thoroughly and consistently mixed through.
9. Add the lentils, cannellini beans, 1/2 tsp salt, 1/4 tsp pepper and let it cook for a further 5 minutes, stirring occasionally. 
10. Add in the cooked pasta and thoroughly combine.
11. Top with the parsley, 1 tsp salt and 1/2 tsp pepper.
12. Enjoy!