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Waitrose

Mushroom Stroganoff with Vintage Cider

Mushrooms sautéed with vintage cider make a tasty vegetarian alternative to beef in this low fat version of a classic dish.

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes 30 minutes
Serves:
 2
  • Milk Free
  • Vegan
  • Vegetarian
  • Low Fat

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 250g mushrooms (eg a mix of oyster, shiitake, portabellini), wiped clean and sliced if large
  • 175ml Waitrose Vintage English Cider
  • 2 tsp cornflour
  • 1 tbsp Geo Watkins Mushroom Ketchup
  • 150ml Alpro Organic Soya Yogurt
  • ½ x 20g pack fresh flat-leaf parsley, chopped

Method

  1. Heat the oil in a deep frying pan and sauté the onion for 8-10 minutes until starting to soften.
  2. Add the garlic and mushrooms, season and continue to sauté for 4-5 minutes, until the mushrooms have softened.
  3. Add the cider and bring to the boil, then reduce the heat and simmer for 5 minutes to reduce slightly.
  4. Blend the cornflour with the mushroom ketchup until smooth. Remove the mushrooms from the heat then add the ketchup and yogurt, and stir to combine. Warm over a low heat until slightly thickened and piping hot.