Vegan mushroom stroganoff recipe
 This vegan mushroom stroganoff is served with a flat ribbon pasta, such as pappardelle or fettuccine. It’s rich and full of flavour and quick to cook – ideal for a midweek supper. Each serving provides 503 kcal, 14g protein, 66g carbohydrates (of which 6g sugars), 19g fat (of which 6g saturates), 5g fibre and 1.7g salt. 160g/5¾oz dried pappardelle or fettuccine pasta1 tsp olive oil3 shallots, peeled and finely diced3 garlic cloves, finely chopped180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped2 tbsp vegan ‘butter’2 tsp smoked paprika½ tsp Dijon mustard 1 tsp tamari125ml/4fl oz vegetable stock125ml/4fl oz plant-based crème fraîche or single cream alternative½ lemon, juice only salt and freshly ground black pepper2 fresh thyme sprigs, to garnish 160g/5¾oz dried pappardelle or fettuccine pasta 1 tsp olive oil 3 shallots, peeled and finely diced 3 garlic cloves, finely chopped 180g/6⅓oz mixed mushrooms (such as oyster, shiitake, maitake, eryngii) or brown mushrooms, roughly chopped 2 tbsp vegan ‘butter’ 2 tsp smoked paprika ½ tsp Dijon mustard 1 tsp tamari 125ml/4fl oz vegetable stock 125ml/4fl oz plant-based crème fraîche or single cream alternative ½ lemon, juice only salt and freshly ground black pepper 2 fresh thyme sprigs, to garnish Method Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente.Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute.Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible.Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste.Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Cook the pasta in a large saucepan of salted boiling water according to the packet instructions, until al dente. Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute. Heat the olive oil in a large frying pan, add the shallots and fry for 5 minutes. Add the garlic and fry for 1 minute. Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible. Add the mushrooms and butter and cook for 5 minutes. Stir in the smoked paprika, mustard and tamari. Pour in the stock and cook for a few minutes, then turn the heat down as low as possible. Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste. Mix the crème fraîche with the lemon juice, then spoon into the mushroom mixture and slowly stir through (the heat should be at the absolute minimum to prevent the cream from separating). Season with salt and pepper to taste. Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme. Drain the pasta and serve in two bowls. Top with the mushroom stroganoff and garnish with thyme.