Usually made with beef but often substituted with mushrooms, this dish still uses cream but I’ve just switched that for soya yoghurt to make it vegan.
- 450g mushrooms, torn by hand into bitesize chunks
- I used some white and some shiitake
- 1 leek, finely chopped
- 3 cloves of garlic, crushed
- 1 tbsp olive oil
- 4 cornichons
- 6 silverskin pickled onions
- 1 tsp wholegrain mustard
- 0.25 tsp paprika
- 120g soya yoghurt
- Salt and pepper to taste
- In a large frying pan, heat the olive oil on a medium hob. Add the mushrooms and leek, cooking for 5 or 6 minutes until softened.
- Add the garlic, cornichons, mustard and pickled onions. Stir well whilst cooking for 2 minutes.
- Add the paprika and yoghurt, combine the mixture well.
- It will probably be a bit too thick so add a little water, a splash at a time until you get a sauce consistency you’re happy with.
- Season with salt and pepper then serve with some boiled rice.
I’ve used wholegrain mustard as an alternative to capers that more traditional recipe would call for. Also, make sure your mustard doesn’t contain egg, some use it as an emulsifier.