halloumi stroganoff

Halloumi Stroganoff with mushrooms is a delicious vegetarian twist on a classic recipe. Crispy bits of halloumi are smothered in a rich white sauce with Dijon mustard and sour cream for an easy dinner that definitely tastes like a treat!

Halloumi Stroganoff

olive oil

g (1 ounce) unsalted butter

onion,

300 g (10.5 oz) closed cup or chestnut mushrooms, sliced

plain flour

400 ml (13.5 fl oz) vegetable stock

Dijon mustard

150 ml (5 fl oz) sour cream

fresh chives, finely diced, plus more to serve

black pepper,

Heat the olive oil in a large pan...

Heat the olive oil in a large pan and fry the halloumi for 4-5 minutes until golden or slightly crispy. Remove the halloumi from the pan and set it aside.

In the same pan, melt the butter over...

In the same pan, melt the butter over medium heat and saute the onion for 1-2 minutes. Add the mushrooms and cook until golden (7-8 minutes).

Add the flour and cook for 1 minute,...

Add the flour and cook for 1 minute, stirring continuously. Pour half of the stock and continue to stir. When you have a uniform, creamy sauce, pour the rest of the stock and cook for 2-3 minutes, stirring often until the sauce thickens.

Stir in the Dijon mustard, then the sour...

Stir in the Dijon mustard, then the sour cream, and simmer for a couple of minutes until you get a sauce that has the consistency of cream. Transfer the halloumi back to the pan.

Add the cooked pasta to the pan, then...

Add the cooked pasta to the pan, then sprinkle with chives and season to taste. Alternatively, serve over rice, mashed potatoes, polenta or quinoa.

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