From: Linda McCartney’s “Home Cooking”, p. 148.
A white sauce with mushrooms and parsley.
Even though this sauce is rather plain it can be the basis for a lot of other recipes. Why not try it alongside a tomato sauce in a lasagne or with steamed green veg?
Vegan: Use plant-based milk and vegan butter or margarine for the white sauce.
Gluten-free: Works well with gluten-free flour, such as rice flour.
From: Linda McCartney’s Home Cooking, p. 123
Oven-baked scrambled eggs on a bed of fried peppers and mushrooms, topped with cheese.
A very surprising but delicious dish that is easy to prepare. I thought that it could do with more of the pepper and mushroom mixture and would recommend to double quantities here.
From: Linda McCartney’s Home Cooking, p. 112
This is a more basic variation of the “Rice in Tasty Vegetable Stock” on p. 118. It is great served with a main course and is a more interesting side dish than just rice- the mushrooms add a lovely umami flavour.
From: Linda McCartney’s Home Cooking, p. 118
This is a recipe for a vegan risotto with mushrooms. Reliable, easy to make and very tasty. Great to accompany a salad or main course.
From: Linda McCartney’s Home Cooking, p. 52
A creamy soup with an intense mushroom flavour and nice texture. It can be served as a starter or with bread and a salad as a light lunch. Serves 6-8 as a starter and 4 as a main course.
I reduced the butter to 25g for the white sauce and 15g for the mushrooms, and took 100g of cream.
Vegan: Both milk and cream can be substituted for plant-based alternatives. I used oat milk and oat cream and the taste was very balanced. The non-vegans at the table did not notice they were not eating dairy and enjoyed the soup very much.
Gluten-Free: For best results, use rice flour.
From: Linda McCartney’s Home Cooking, p. 121
Fried mushrooms in sour cream, flavoured with onion, garlic and paprika.
This recipe is very similar to a dish I used to make a lot when I was at university. It is quick, simple and delicious served with pasta or rice and a salad.
I think the amount of sour cream used in this recipe can easily be halved, and could also be substituted by cream cheese.
For a vegan version, use plant-based cream and some lemon juice instead of sour cream.
From: Linda McCartney’s Home Cooking, p. 142
Baked mushrooms, stuffed with breadcrumbs, herbs and egg.
These mushrooms make a good addition to a salad and are also great as a starter. However, the stuffing in these mushrooms turned out rather dry- it can be improved by replacing the egg with 3 tbsp of cream cheese.
Vegan: Use plant-based cream or vegan cream cheese in the filling.
Gluten-free: Make sure the breadcrumbs are gluten-free.
From: Linda McCartney’s Home Cooking, p. 141
These marinated mushrooms taste a little like Italian Antipasti but retain more of their firmness as they are not cooked. They are great on salads or with fresh crusty bread.
I would recommend adding 1 tbsp. soy sauce to the marinade to enhance the flavour.
From: Linda McCartney´s Home Cooking, p. 86
Beefless Stroganoff became an instant favourite of my husband, who keeps asking me to make this again 🙂
Great meal for meat-eaters who are surprised that they do not miss meat. It is also very warming and satisfying- a great dish for the cold season.
Variations: I sometimes use TVP chunks instead of vegetable burgers.
If you like to add more vegetables, try adding one chopped leek or some cubed carrot.
Linda suggests serving this stroganoff with rice, but is is also great served with pasta such as tagliatelle.
Gluten-free: Take care that the burgers or TVP chunks you are using are gluten-free. Use gluten-free plain flour instead of wheat flour.
Vegan: Use soy or oat cream instead of the sour cream and add 1 tbsp white wine vinegar (to taste).