Creamy mushroom & leek stroganoff

Method

1. 1

   Start with the leeks, as grit hides between their layers. Halve them lengthways and slice them, then give the slices a wash in cold water before patting them dry. Tear or slice the mushrooms once you have wiped them clean.

2. 2

   Brown the vegetables in two batches, so the pan never gets crowded. For the first, warm half the olive oil over a medium-high heat in a large, deep pan, then tip in half the mushrooms and half the leeks. Give them only the odd stir over the next 8-10 minutes.

3. 3

   Once they are well browned, turn the hob down to medium so the garlic does not burn. Scatter in a pinch of salt with half the thyme and garlic, and give it 2-4 minutes, until the edges crisp up. Lift this batch out into a bowl.

4. 4

   Brown the second batch the same way, using the rest of the oil, vegetables, thyme and garlic and another pinch of salt. This time, leave it in the pan.

5. 5

   For the sauce base, whisk the flour into the soy sauce and vegetable stock until no lumps remain.

6. 6

   Pour in the white wine, scraping free the browned bits stuck to the pan, as they carry lots of flavour. Let it simmer for 3 minutes, until most of it has bubbled away.

7. 7

   Now whisk in the stock mixture and bring the pan back to a simmer. Stir in the paprika, nutritional yeast, tahini and coconut milk. Lower the hob to medium-low and give it 10 minutes at a simmer, until thick and creamy.

8. 8

   Use those 10 minutes to boil the tagliatelle in salted water in a big pan, draining it once al dente.

9. 9

   Stir in the wholegrain mustard, to cut through the richness. Toss in the pasta with all but a little of the dill until every ribbon is coated. Finish with the last of the dill and the crisp mushrooms from the bowl, piled on top.

Adapted from Rainbow Plant Life