Mushroom Stroganoff
User Reviews
5.0
96 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
254 kcal
-
Course
Main Course
-
Cuisine
Russian
Mushroom Stroganoff
Report
This Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you won’t believe it’s dairy-free. Made in just 1 skillet! Paired with pasta or mashed potatoes, it’s the ultimate vegan comfort food.
Share:
Ingredients
- 2 tsp oil
- 1/2 medium onion finely chopped, about 3/4 cup
- 4 garlic cloves finely chopped
- 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 vegan Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/4 cup white wine or use vegetable broth
- 2.5 cups Mushroom stock or vegetable broth.
- 2.5 cups dried pasta such as fusilli or farfalle
- 1/4 cup Cashew cream which is 1/4 cup cashews blended with 1/4 cup water
- fresh black pepper pepper flakes, vegan parm, and dill for serving.
Add to Shopping List
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
- 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.
- Cashew cream substitute: you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour cream then you can.
- Add more Protein: use blended silken tofu for the cream or serve some crisped up tofu or vegan chicken on the side. Or my lentil quinoa salad or lentil quinoa meatloaf
- 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.
- For gluten-free, use tamari instead of soy sauce and gluten-free pasta.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
621mg
(26%)
Potassium
452mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
323IU
(6%)
Vitamin C
5mg
(6%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
Other Recipes
You'll Also Love
