Mushroom Tahini Stroganoff

A community recipe by blackpoppy

Not tested or verified by Nigella.com

Introduction

This is a very easy dish of vegetarian mushroom stroganoff using tahini instead of sour cream. You could always try adding other vegetables such as aubergine or cauliflower aswell. It's nice served with buckwheat and I fried some brussel sprouts and sage but a green salad with avocado and saurkraut would be good aswell .

Ingredients

Serves: 1

Metric Cups

3 medium portobello mushrooms
1 medium onion
1 clove garlic
2 sprigs fresh rosemary
1 leaf bay leaf
1 teaspoon smoked paprika
50 millilitres vegetable stock
splash of white wine optional
2 tablespoons tahini

3 medium portobello mushrooms
1 medium onion
1 clove garlic
2 sprigs fresh rosemary
1 leaf bay leaf
1 teaspoon smoked paprika
2 fluid ounces vegetable broth
splash of white wine optional
2 tablespoons tahini

Method

Mushroom Tahini Stroganoff is a community recipe submitted by blackpoppy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Fry the onion until translucent.

Add rosemary and garlic and bay leaf.

Add mushrooms followed by the stock and paprika.

Let the mushrooms cook down for 15 mins or so.

Just before turning off the heat, add the tahini and stir quickly before it curdles.

Serve with boiled buckwheat or plain rice.

Top with parsley or dill .

Fry the onion until translucent.

Add rosemary and garlic and bay leaf.

Add mushrooms followed by the stock and paprika.

Let the mushrooms cook down for 15 mins or so.

Just before turning off the heat, add the tahini and stir quickly before it curdles.