Creamy Miso Mushroom Stroganoff

This wonderfully creamy mushroom stroganoff is made with out cream or alcohol but that doesn’t mean it’s not tasty it’s so good and you could add it to the top of rice or why not stir it into pasta or noodles it makes a great sauce.

Start by getting a selection of mushrooms I used oyster,maitake,eryngii and shiitake . Slice bigger mushrooms and leave some smaller ones whole add them to a pan and sauté in a little coconut butter with some finely diced onion.

In a jug add a heaped  teaspoon of white miso paste and add a cup of not quite boiled water and dissolve the miso.  Then pour this into your pan of sautéed mushrooms . Next make a kuzu slurry of 1/2 teaspoon of kuzu with the same water and put this into your sauce mixture. Finally add one heaped teaspoon of vegan cream cheese. Stir this until the sauce becomes thick and the cheese has melted. Add a bit more water if your sauce is to thick . For extra flavour you can add a dash of each of vegan Worcestershire sauce and tamari. When your ready to add to your desired topping chop some parsley and mix in just before serving.

This time I made it extra healthy by having this with zucchini and butternut squash noodles.

What will you have with yours ? Maybe pie and mash ?