A hearty mushroom stroganoff recipe perfect for cold winter nights, featuring a creamy sauce made with chilli, mustard, and paprika, traditionally served with crushed potatoes or pasta.
1: Drizzle a little oil in a pan on medium heat. Add the onion, mushrooms, and garlic and fry for 7 minutes until they start to brown.
2: Add the paprika, chilli powder, mustard, and vegetable stock. Stir and reduce the heat so the sauce simmers for a further 8 minutes until it thickens.
3: Fill another pan with boiling water, season with a pinch of salt, and cook the pasta according to the packet instructions.
4: Stir the soya cream, lemon juice, and parsley into the sauce, adjusting seasoning with salt and pepper to taste. Cook on low heat for a few minutes.
5: Drain the pasta and transfer it to the pan with the stroganoff, combining well with the sauce.
6: Top with extra parsley to serve.
