Mushroom Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
254 kcal
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Course
Main Course
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Cuisine
Russian
Mushroom Stroganoff
Description
The Mushroom Stroganoff recipe blends thinly sliced mushrooms sautéed with onion and garlic until golden brown, then combines them with a savory mix of soy sauce, vegan Worcestershire sauce, Dijon mustard, and thyme. Adding white wine or vegetable broth introduces depth, while dried pasta cooks directly in the simmering mushroom stock, absorbing all the flavors. Stirring during cooking ensures even softness and consistency. Finished with cashew cream stirred in to thicken, the dish has a creamy, smooth texture that complements the earthy mushrooms.
This stroganoff can be served on its own as a satisfying main dish with a balance of umami flavors and creamy notes. The reserved sautéed mushrooms as a garnish add texture and visual appeal. It suits a vegetarian diet and is adaptable with different mushroom types or gluten-free pasta.
The recipe notes suggest substitutions for cashew cream—using cashew butter, vegan sour cream, or blended silken tofu—to maintain creaminess. It also offers a version without pasta, thickening the sauce with a cashew and flour slurry. For gluten-free needs, tamari replaces soy sauce and gluten-free pasta can be used. Additional protein can be added through tofu or lentil-based sides.
Ingredients
- 2 tsp neutral cooking oil generic cooking oil
- 1/2 onion finely chopped, about 3/4 cup, medium
- 4 garlic finely chopped, cloves
- 10-12 oz mushrooms white, cremini or combination, thinly sliced
- 1/4 tsp salt or to taste
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp Worcestershire sauce vegan
- 1 tsp Dijon mustard
- 1/2 tsp thyme dried
- 1/4 cup white wine or use vegetable broth
- 2.5 cups mushroom stock or vegetable broth.
- 2.5 cups dried pasta or farfalle, such as fusilli
- 1/4 cup cashew cream which is 1/4 cup cashews blended with 1/4 cup water
- black pepper pepper flakes, vegan parm, and dill for serving, fresh
Instructions
- Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
- Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
- Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
- Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn't cover the pasta, add in 1/4 cup more stock.
- Cover the skillet and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked.
- Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
- Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
- Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
- To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.
Notes
- Cashew cream can be substituted with cashew butter, vegan sour cream, or blended silken tofu to suit dietary preferences.
- For a pasta-free version, blend cashews with stock and a thickener, then add and boil to thicken the sauce before serving.
- Use tamari and gluten-free pasta to adapt the recipe for gluten-free diets.
- Additional protein can be served on the side, such as crisped tofu or lentil quinoa dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 621mg | 26% |
| Potassium | 452mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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