Just stick the Worcestershire sauce in I doubt the would ever taste or realise there is any "animal" in it.:D Of course it is different if there is a medical reason why a person cannot have certain ingredients like a nut, gluten or dairy allergy, but vegetarianism is different if it is just a fad, it would not make them ill.
Personally I would view it as so disrespectful if any of my friends did something like that deliberately it would put the friendship under significant strain.
I think I've made the recipe the OP mentioned, or one very like it, and Marmite would be too strong a flavour. The recipe doesn't really need Worcestershire sauce in the first place. Black pepper, paprika, some fresh parsley perhaps, would all be subtler and complement the mushrooms. Maybe a tiny amount of mustard would give it a kick.
To each his own, I suppose. I often make mushroom stroganoff and I think it adds depth of flavour in the absence of the usual beef. Tomato puree and mustard are an essential part, but someone mentioned smoked paprika earlier, which would be much too strong for my taste. Why paprika, anyway? It's not goulash.
Personally I would view it as so disrespectful if any of my friends did something like that deliberately it would put the friendship under significant strain.
Indeed. What sort of mental case would offer to cook a vegetarian meal and then deliberately feed their vegetarian guests animal products?
Why is it rubbish? I guess it happens accidentally quite often - it's not gonna kill someone is it? It's a few drops of sauce not a whole bird/animal.
I guess some find it very offensive but I'm sorry I'm not one of them. There seems to me to be far graver things to be getting upset about than a couple of drops of sauce.
You are deliberately going against their wishes, that means you don't respect them or their beliefs. You would soon be an ex friend of mine if you did that to me deliberately.
If on the other hand you did it accidentally that would be completely different and there would be nothing to forgive, accidents happen.
Just because something is not important to you doesn't mean it is not important to others, try to look beyond your own self and consider others.
I make a Christmas pudding every year for one of my colleagues and she is vegetarian. The first time I did it I used suet as because it was a pudding it didn't occur to me it would be wrong to do so. Well she raved about it and asked me to do one again the following year. This time I used veggie suet and she asked me what I did to it as it wasn't as good. I told her I used a slightly different recipe. The upshot was she begged me to go back to the original recipe so that's what I've done every year since. I know, I know, I'm horrible.
I make a Christmas pudding every year for one of my colleagues and she is vegetarian. The first time I did it I used suet as because it was a pudding it didn't occur to me it would be wrong to do so. Well she raved about it and asked me to do one again the following year. This time I used veggie suet and she asked me what I did to it as it wasn't as good. I told her I used a slightly different recipe. The upshot was she begged me to go back to the original recipe so that's what I've done every year since. I know, I know, I'm horrible.
Assuming that you didn't tell her of your mistake then what you're doing is wrong, not the first time which was an accident but the rest of them. If you did tell her and she decided to have the original suet then she is not a vegetarian.
My advice to you in the future (assuming she is veggie) would be to use the veggie suet and just say you can't get the old one any more.
In the end I found the Tiger Tiger vegetarian worcester sauce and it seemed to go down well.
I know worcester sauce probably wasn't vital in the recipe, but seeing as it was my first time trying that particular recipe I thought I should follow the directions as written. I'm more used to doing a beef stroganoff than a mushroom one!
As for the suggestion to just use Lea & Perrins - I couldn't do that to my friends, it's incredibly disrespectful. They may not have known, but I would have and I would have felt awful.
To each his own, I suppose. I often make mushroom stroganoff and I think it adds depth of flavour in the absence of the usual beef. Tomato puree and mustard are an essential part, but someone mentioned smoked paprika earlier, which would be much too strong for my taste. Why paprika, anyway? It's not goulash.
I'd use which ever paprika I have in. At the moment I have smoked in the spice rack. It is stronger so I would use less.
In the end I found the Tiger Tiger vegetarian worcester sauce and it seemed to go down well.
I know worcester sauce probably wasn't vital in the recipe, but seeing as it was my first time trying that particular recipe I thought I should follow the directions as written. I'm more used to doing a beef stroganoff than a mushroom one!
As for the suggestion to just use Lea & Perrins - I couldn't do that to my friends, it's incredibly disrespectful. They may not have known, but I would have and I would have felt awful.
I'm not saying it's wrong to use it, I quite like the unsmoked stuff, but it's not in the original Russian recipes. Larousse Gastronomique is about French cooking, isn't it?
It's like cottage pie/shepherd's pie all over again eh?
edited apparently some use either miso or oyster sauce as a substitute for Worcestershire.
OYSTER SAUCE -- Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract[and some versions may be darkened with caramel, though high quality oyster sauce is naturally dark.[4] It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine
Trying to buy vegetarian oyster sauce is a lot harder to find than veggie Worcestershire or Hendersons Relish.
Comments
To each his own, I suppose. I often make mushroom stroganoff and I think it adds depth of flavour in the absence of the usual beef. Tomato puree and mustard are an essential part, but someone mentioned smoked paprika earlier, which would be much too strong for my taste. Why paprika, anyway? It's not goulash.
I agree. The suggestion was pure tw*ttery.
You are deliberately going against their wishes, that means you don't respect them or their beliefs. You would soon be an ex friend of mine if you did that to me deliberately.
If on the other hand you did it accidentally that would be completely different and there would be nothing to forgive, accidents happen.
Just because something is not important to you doesn't mean it is not important to others, try to look beyond your own self and consider others.
Assuming that you didn't tell her of your mistake then what you're doing is wrong, not the first time which was an accident but the rest of them. If you did tell her and she decided to have the original suet then she is not a vegetarian.
My advice to you in the future (assuming she is veggie) would be to use the veggie suet and just say you can't get the old one any more.
I know worcester sauce probably wasn't vital in the recipe, but seeing as it was my first time trying that particular recipe I thought I should follow the directions as written. I'm more used to doing a beef stroganoff than a mushroom one!
As for the suggestion to just use Lea & Perrins - I couldn't do that to my friends, it's incredibly disrespectful. They may not have known, but I would have and I would have felt awful.
Thanks again to all the suggestions!
The first listed recipies on this site all use paprika
http://www.bbc.co.uk/food/stroganoff
I'm not saying it's wrong to use it, I quite like the unsmoked stuff, but it's not in the original Russian recipes. Larousse Gastronomique is about French cooking, isn't it?
It's like cottage pie/shepherd's pie all over again eh?
Apparently the whole thing created quite a controversy for the Australian Masterchef!
That's what I was going to say. I've never heard of it used in any kind of stroganoff
OYSTER SAUCE -- Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract[and some versions may be darkened with caramel, though high quality oyster sauce is naturally dark.[4] It is commonly used in Cantonese, Thai, Vietnamese and Khmer cuisine
Trying to buy vegetarian oyster sauce is a lot harder to find than veggie Worcestershire or Hendersons Relish.