Mushroom Stroganoff
Ingredients
•1 large red onion
•4 tbl spoons of olive oil
•4 field mushrooms
•1 tbl spoon of brown sugar
•2 tbl spoon of tomato paste
•1 tbl spoon of balsamic vinegar
•1 can crushed tomatoes
•1 tbl spoon salt
•1 cup polenta
•1 cup cold water
•1.5 tsp vegan stock
•3 cups boiling water
•3 tbl spoons vegan butter
Method
Chop the onion into very chunky pieces and fry it in the olive oil until sweated.
Add the tomato paste and fry that with the onion for a couple of minutes.
Now add all the rest of the ingredients and simmer for half an hour.
Whilst that’s happening, make the polenta by mixing it with the cold water and letting that soak in.
Then add boiling water, stock and vegan butter to the saucepan and cook for 15 or so minutes on low, stirring regularly.
Assemble and serve with lots of fresh parsley.