A rich and creamy stroganoff is the perfect way to warm up on a cold evening. This vegetarianmushroom stroganoff is given extra depth thanks to oak-smoked garlic paste, which infuses the sauce with a fantastic flavour.
Heat the vegetable oil in a large pan and add the onions with a pinch of salt. Cook for a few minutes until starting to soften, then add the oak-smoked garlic paste and smoked paprika
2
Cook for another minute or so and then add the mushrooms and butter. Sweat down for about 5 minutes
3
Once the mushrooms are cooked, add the brandy and reduce by half. Add the stock and reduce by two-thirds
4
Turn off the heat, then stir in the sour cream and herbs. Taste and season with salt and pepper. Do not heat up again after the cream is added or the sauce may split
