Mushroom Stroganoff
Mar 22, 2025 02:01 AM
Who needs the beef?! Not you! Mushroom stroganoff is packed with umami flavour, rich and creamy, and super satisfying. It’s a cozy recipe you’ll make again and again!
Beef stroganoff is probably the most popular version of stroganoff, but mushroom stroganoff comes in a close second! It’s popular with both vegetarians and meat eaters thanks to its rich, savoury flavour, but I wanted to remake it into a vegan version that my whole family would love.
With a few easy swaps, I was able to transform this classic recipe into a plant-based dinner. You still get that super creamy sauce, the depth and earthiness of the mushrooms, and all that pasta goodness, making this a total comfort food favourite.
Ingredients:
- 8 ounces pasta, such as fettuccine or wide noodles, 225 g
- 2 tablespoons olive oil or vegan butter, 30 ml
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 12 ounces cremini or button mushrooms, sliced, 340 g
- 2 tablespoons all-purpose flour, 16 g
- ¼ cup dry white wine, 60 ml
- 1 cup vegetable broth, 240 ml
- 1 tablespoon soy sauce or tamari, 15 ml
- 1 tablespoon Dijon mustard, 15 ml
- 1 teaspoon smoked paprika, 5 g
- ½ teaspoon dried thyme, 1 g
- ½ cup unsweetened almond milk, or other plant-based milk, 120 ml
- ½ cup vegan sour cream, 120 ml
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Write a comment
No comments