This creamy halloumi stroganoff with Mutti Cherry Tomatoes, mushrooms and Double Concentrated Tomato Paste is the perfect choice for an easy vegetarian dinner.
4 people
1
Fry strips of halloumi in oil in a hot pan and set aside.
2
Finely chop onion, cook in pan with 1 tablespoon of oil, until golden. Add the mushroom and cook, without moving, until browned on one side, 3 to 5 minutes.
3
Stir and cook another 3 to 5 minutes or until mostly golden brown on all sides.
4
Season to taste with salt and black pepper.
5
Stir in butter and lemon zest. Cook until the garlic is fragrant and the butter absorbs into mushrooms, about 2 minutes.
6
Add cherry tomato, 200ml of water, double concentrated, cream, Dijon mustard, smoked paprika and simmer for 3/4 minutes.
7
Add the halloumi strips and serve with fresh basil.
This halloumi stroganoff gives the traditional creamy dish a fresh vegetarian spin. Golden halloumi, browned mushrooms and a rich tomato sauce come together with Dijon mustard, smoked paprika and cream for a comforting meal with plenty of character.
Mutti Cherry Tomatoes bring sweetness, juiciness and texture to the sauce, while Mutti Double Concentrated Tomato Paste adds depth and a more intense tomato flavour. Together, they create a balanced creamy tomato sauce that stands up beautifully to the salty halloumi and earthy mushrooms.
Ready in around 35 minutes, this vegetarian stroganoff is ideal when you want something comforting without spending too long in the kitchen. Finish with fresh basil, thyme and a touch of lemon zest to brighten the creamy sauce and bring freshness to every bite.
