I had picked up a load to make Mushroom Lasagne as we had so much cheese in the fridge left over from New Year. I have made Mushroom Lasagne, but I also made a vegan version of Mushroom Stroganoff as I had a little carton of Oatly cream in my fridge too.
As well as using fresh chestnut mushrooms in the Stroganoff, I also used a jar of pickled baby mushrooms that I picked up from an Eastern European shop in the town where I work. My friend at work who is Czech recommended them to me and said they are often used in Stroganoff. She also pointed out a number of other things in the chiller cabinet and on the shelves that were suitable for vegetarian and vegans.
Mushroom Stroganoff is one of my beaus favourite dishes so I always have a reason to make it, but for those of you who know me through reading my blog, will also know that I like to ring the changes with my dishes, so in went the pickled baby mushrooms and in went the Oatly cream.
I also had some watercress in the fridge. So I decided to garnish my mottled brown coloured plate of food with the vibrant peppery green. The pickled mushrooms made for an interesting change and for it being vegan, well we didn't even notice the difference.
I am sharing with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as Mushroom Stroganoff is a recipe that we as a couple turn to often as it is one of our quick go to evening suppers; and with Confessions of a Mother Runner and Whisk and Two Wands for Meatless Monday.
Other Mushroom Strogonoff Recipes on A2K - A Seasonal Veg Table
Chestnut Mushroom and Smoked Tofu Stroganoff
Mushroom Stroganoff with Garlic Chives
Mushroom and Tofu Stroganoff
Lapsang Scented Chestnut and Mushroom Stroganoff
On another note, while I was googling Baby Mushrooms this unusual picture came up, then I decided not to use the term 'baby mushrooms' for my recipe.
|Image source here|