Mushroom and Halloumi Stroganoff
You definitely don't miss the meat with this hearty mushroom and halloumi stroganoff. Tasty, rich and creamy delicious served with either mash, rice, pasta or some crusty bread.
Equipment
- 1 Chopping Board
- 1 Knife
- 1 large frying pan (or wok)
- 1 weighing scales
- 1 Measuring Jug
Ingredients
- 1 tbsp olive oil
- 250 grams halloumi, cut into small cubes
- 25 grams butter
- 1 large onion, finely chopped
- 450 grams mushrooms, roughly chopped
- 2 cloves garlic, crushed
- 65 ml dry white wine or sherry
- 2 tbsp flour
- 350 ml vegetable stock
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- 1/4 tsp freshly grated nutmeg
- 125 ml sour cream
- salt and pepper
- chopped parsley to serve
Instructions
- Heat oil in a frying pan and cook the halloumi until golden brown. Set aside.
- Heat butter in the same pan and fry the onion and mushrooms until browned.
- Add the garlic and cook for a minute. Season with salt and pepper.
- Add wine or sherry to the pan to deglaze.
- Stir in the flour and cook for a minute or so before slowly adding the vegetable stock, stirring constantly.
- Add soy sauce, smoked paprika and nutmeg and simmer.
- Reduce the heat and add the sour cream. Stir and heat through.
- Return the halloumi to the pan, heat through, check seasoning and then garnish with chopped parsley.