Mushroom Stroganoff

This is one of the quickest and tastiest recipes ever! Seriously, the prep and cooking time is around 15 minutes, make sure you cook your spaghetti at the same time as starting this so it's all finished together. Soggy spaghetti is nobodies friend.

Saute' mushroom and onion

Mix stock with salt, pepper and worcestershire sauce. Whisk in flour.

Add thickend sauce to mushrooms

Add the sour cream to finish

Ingredients:

1/4 cup dairy free butter
1 onion, diced
500g mushrooms sliced
3 garlic cloves chopped
500ml vegetable stock
1 tsp salt
1 tsp pepper
1 tbsp vegan worcestershire sauce (tiger tiger is a good one) If you can't find a vegan version then you can leave it out but it does add a fantastic flavour.
1/4 cup plain flour
250ml vegan sour cream (Tesco do a decently priced one and comes in a squeezy bottle for easy adding. I used about 3/4 of the bottle in this recipe)

In a large pan, melt the butter and cook the onion and mushroom until a bit wet and onions look see-through. Add the garlic and cook for a couple more minutes.
Remove from heat.

In another pan, bring the vegetable stock to a boil and add salt, pepper and worcestershire sauce. Whisk in the flour and cook until sauce thickens.

Return the mushroom pan to a low heat and stir in the sauce mixture. Stir in the sour cream to finish and serve over spaghetti or tagiatelle with a side of crusty bread.