Quorn And Mushroom Stroganoff Recipe

Cooking Directions

• STEP 1.Heat oil in a large skillet over medium heat. Add onions and garlic, and sauté until softened.
• STEP 2.Add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Stir in the Quorn pieces and cook until heated through.
• STEP 4.In a separate bowl, whisk together vegetable broth, sour cream, Dijon mustard, and Worcestershire sauce.
• STEP 5.Pour the sauce mixture into the skillet and stir well to combine. Cook for a few minutes until the sauce thickens.
• STEP 6.Season with salt, pepper, and fresh parsley. Serve the stroganoff over rice or pasta.
• STEP 7.Cooking Tips: For extra flavor, you can add a splash of white wine or a squeeze of lemon juice to the sauce. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet.
• STEP 8.Storage and Serving: Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving. Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Tips

• For extra flavor, you can add a splash of white wine or a squeeze of lemon juice to the sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the skillet.

Storage and Serving

• Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or microwave before serving.
• Serve with a side of steamed vegetables or a fresh salad for a complete meal.