Mushroom Stroganoff

1

Place the sunflower seeds in a heat-safe container. Cover with 1 cup boiling water and ¼ tsp sea salt. Set aside to soften while you prepare the rest of the dish.

2

Heat the olive oil in a large pan over medium heat. Add the shallots and 3 cloves of garlic (minced). Sauté for 2–3 minutes, until soft and fragrant.

3

Add the mushrooms to the pan. If using different sizes and varieties, add larger mushrooms first and smaller ones after a few minutes so everything cooks evenly. The mushrooms will release liquid — this is perfect. Let the liquid cook off so the mushrooms can begin to brown and caramelize.

4

Add the thyme, smoked paprika, ¼ tsp salt, and a few grinds of black pepper. Stir and continue cooking until the pan looks sticky and lightly browned on the bottom.

5

Pour in the vegetable broth, scraping up any browned bits from the bottom of the pan. Reduce the heat to a gentle simmer. Stir in the Dijon mustard and miso paste. Let the mixture simmer until the liquid has reduced by about half.

6

Drain the sunflower seeds. Add them to a blender with ½ cup fresh water, the lemon juice, and the remaining 1 clove garlic. Blend until thick and creamy, adding a splash more water if needed to reach a smooth, pourable consistency.

7

Stir the sunflower cream into the mushroom mixture and simmer for 2–3 minutes, until warmed through and silky. Taste and adjust salt, pepper, and lemon if needed.

8

Garnish with chopped parsley and serve over mashed potatoes, gluten-free noodles, or toasted buckwheat.