Creamy Mushroom Stroganoff

Method

1. Put a large pan of salted water on to boil for the pasta.
2. Heat the oil in a large frying pan over high heat and add the mushrooms in a single layer (cook in two batches if needed). Leave undisturbed for 3 minutes, then stir and cook for another 4–5 minutes until deeply browned. Transfer to a plate.
3. Reduce the heat to medium, add the vegan butter and onion and cook for 5 minutes until soft.
4. Add the garlic, paprika and thyme and cook for 1 minute, then sprinkle over the flour and stir for 1 minute more.
5. Gradually stir in the stock, followed by the soy sauce and mustard, and simmer for 2 minutes until thickened.
6. Meanwhile, cook the pasta according to the packet instructions.
7. Return the mushrooms to the pan, stir in the oat cream and simmer gently for 2–3 minutes. Add the lemon juice and season with salt and plenty of pepper.
8. Toss with the drained pasta or spoon over it, and scatter with parsley.