Mushroom Stroganoff with Garlic & Herb Mash

It has been non-stop raining here in Northern Ireland for what feels like forever… and I am just about at breaking point. This constant rain is the reason why I was in need of some proper comfort food this week. Enter this rather delicious (and thoroughly comforting) mushroom stroganoff with herby mash.

This stroganoff hit the spot in a major way. It was all of the things. Hearty, warming, filling, rich and just full of flavour. In the words of John Torode – “boom, bang, bingo, brilliant”. (Side note: the rain also had me binging an awful amount of Masterchef this week)

Anyway, the mushroom stroganoff by itself with a hunk of crusty bread or some rice would have been a pure delight, but I honestly can’t pass up any opportunity to add mash to my dinner. Especially on a rainy day. It would be madness not to! Plain ol’ mash will do just fine – but add the garlic and parsley to level up.

Next time you feel down in the dumps about the grey scenes outside your window, whip this bad boy up and watch your spirits sour, my friend! Let me know how you get on in the comments below.

Mushroom Stroganoff with Garlic & Herb Mash

Serves 4

Ingredients

For the Stroganoff:
25g Vegan Butter
1 tbsp Olive Oil
1 White Onion – finely chopped
3 Garlic Cloves – minced
400g White Mushrooms – sliced
1 tsp Smoked Paprika
1/2 tsp Ground Nutmeg
150ml Vegan Cream (I used Oat Cream)
100ml Vegetable Stock
50ml Dry White Wine
2 tsp Vegan Worcestershire Sauce
3 tbsp Parsley – roughly chopped
Salt & Pepper

For the Garlic & Herb Mash:
1kg Maris Piper Potatoes – peeled and diced
4 Garlic Cloves – peeled
100ml Vegan Cream (or sub milk)
3 tbsp Vegan Butter
2 tbsp Parsley – roughly chopped
Salt & Pepper

Method

1. Melt butter and olive oil in a saucepan over medium heat. Add onion and cook for about 5 minutes until soft.
2. Add mushroom, garlic, paprika and nutmeg and cook for a further 5 minutes.
3. Pour in the vegetable stock, white wine, cream and Worcestershire sauce. Bring to the boil and then reduce the heat. Simmer for 20 minutes or until the sauce has reduced and thickened.
4. Season with salt and pepper.
   
   

To make the Garlic & Herb Mash:

1. In a large saucepan over medium-high heat bring a pot of water with the potatoes and peeled garlic cloves to the boil. Boil until potatoes are fork tender.
2. Mash the potato and garlic cloves roughly. Add the butter and then beat a little more before adding the cream (or milk). Mash everything together until it is smooth and creamy.
3. Mix through the chopped parsley and season with salt and pepper.
4. Plate up with the mushroom stroganoff and sprinkle over a little extra parsley.

Ready for Pinning!