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Swap out meat for mushrooms in this hearty interpretation of stroganoff, straight from London.

We’ve been anticipating a cookbook release from London’s beloved vegetarian restaurant Mildreds for quite some time. It’s not that we don’t love the animal protein–heavy cuisine of the Brits; sometimes you just need a little roughage, and that’s what Mildreds: The Vegetarian Cookbook aims to do. 

Traditionally, this much-adapted Russian recipe is made with beef, but here we have changed the filling for a mixture of earthy mushrooms along with the rather unusual addition of lapsang souchong tea to give this dish a slightly smoky taste. Seeking out a variety of mushrooms including ceps, cremino, and meadow mushrooms will definitely help give the stroganoff more punch.

Reprinted with permission from Mildreds