Vegan Latvian Stroganoff (Vegan Kurzemes Strogonovs)
A vegan take on a Latvian stroganoff. Mushrooms, onions and pickled cucumbers in a creamy sauce.
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Prep Time 10 minutesmins
Cook Time 25 minutesmins
Course Main
Cuisine Latvian
Ingredients
15gdried porcini mushrooms
350mlboiling water
2tablespoonsolive oil
400gchestnut mushrooms
2medium onionsdiced
2clovesgarlicminced
1tablespoonall-purpose flour
250mlvegan cooking cream
150gpickled cucumberdiced
1tablespoonpickle juice
½teaspoonliquid smokeoptional
2tablespoonschopped fresh parsley
1tablespoonchopped fresh dill
Instructions
Soak the porcini mushrooms in 350ml boiling water and set aside for 15 minutes.
Meanwhile, wash the chestnut mushrooms to remove any dirt then cut them into slices.
Heat the olive oil in a pan over medium heat. Once hot, add the mushrooms and a pinch of salt. Stir to coat them in the oil. Let the mushrooms cook, stirring occasionally until all the liquid has been released and they are beginning to turn golden around the edges. This will take 10 to 15 minutes.
Add the diced onions and minced garlic and continue to cook until the onions are soft and translucent, around 6 minutes.
Add the flour and stir to coat everything. Cook for a further minute.
Once the porcini mushrooms have been soaking for 15 minutes remove them from the liquid and cut them into small pieces. Add them to the pan along with the liquid they have been soaking in. Watch out not to add any sediment that might be in the soaking liquid.
Add the vegan cooking cream, diced pickled cucumbers, pickle juice and optional liquid smoke.
Stir everything together and bring to a gentle simmer. Continue to cook until the sauce has thickened, around 5 minutes.
Add the chopped parsley and dill and taste for seasoning. We added ½ teaspoon of salt and ¼ teaspoon freshly cracked black pepper.
Turn off the heat and serve with some creamy mashed potatoes.