This is my miso vegan take on a mushroom stroganoff, made from a creamy sauce of oat milk and miso paste, the mushrooms stay unctuous and full of flavour and the aubergines adds a subtle sweetness to the dish. The peanut butter is a little indulgent perhaps but it thickened up the sauce nicely.
I’ve become a little obsessed with adding our miso paste to oat milk recently as it results in the creamiest flavour – I didn’t miss the dairy at all.
Ingredients
Great served with fluffy rice or bulgar wheat.
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300g of mixed mushrooms (chestnut, oyster, button. shiitake etc) roughly chopped
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1 small aubergine, cut into chunky cubes
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2 spring onions
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3 tbsp Peanut Butter
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1 tbsp Red Miso Paste
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1 teaspoon of maple syrup or golden caster sugar.
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100ml Oat milk.
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Pinch of Salt and Pepper
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5 tbsps Olive oil for cooking
Method
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In a large pan, simply warm up the olive oil to a medium heat and add the spring onions until they begin to soften.
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Add the aubergines and patiently cook these, turning every couple of minutes so that all the sides are golden and cooked through.
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Add in the mushrooms to the pan and continue cooking for another 5 minutes on low heat.
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In a separate bowl, mix together the miso, sugar/syrup, peanut butter, oat milk and salt and pepper until smooth, then add to the pan. The sauce will thicken and bubble, but keep it moving. If it gets a bit too thick, simply add water a tablespoon at a time, until you get the right consistency.
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Serve immediately with fluffy rice or bulgar wheat.
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