Ingredients

3-4 cups mushrooms, chopped
½ cup onion, coarsely chopped
3 tsp all-purpose flour
1 ½ tsp black pepper
2 bay leaves
Fettucine or wide egg (or eggless) noodles, enough for four.
2 tbsp organic extra virgin olive oil
2 cups vegetable stock
4 tbsp concentrated tomato purée
1 cup whole milk sour cream/genuine Greek yoghurt or appropriate vegan substitute

Method

In a large sautée pan warmed to medium heat, add chopped onion to the olive oil. When the onions are opaque, add the chopped mushrooms, shaking in a dash or two more of olive oil if you think it necessary.

Once the onions and the mushrooms are coated well with the oil, sprinkle in the flour and black pepper, stirring well so that all the ingredients are blended together. Add two cups of vegetable stock to the pan and bring to a boil.

Next, spoon in the tomato purée and stir thoroughly into the mixture. Add the two bay leaves (don't forget to remove before serving) and reduce the heat to a low simmer (or turn it off until just before serving if you make it far in advance). Cover and allow the flavours to blend, about 30 minutes at least.

About 15 minutes before serving, increase the heat to a high simmer and add the sour cream. I live in Greece where sour cream is not available, so I use good yoghurt instead. Dole it into the pan half-first and stir until blended. Taste, and if the sauce is still a bit strong, add more dollops until you acheive a light brown colour to the sauce, and a smooth, creamy, but slightly peppery taste. Cover again and turn your attention to the pasta.

Boil the pasta according to instructions and fully drain when al dente. Plate with a modest serving of pasta topped by the stroganoff sauce. Serve with fresh peas as a nice dash of colour on the side