The Complete Guide To An Easy Vegan Mushroom Stroganoff

Cut the mushrooms

1. Wash your Chanterelles under a cold water. They may have pine needles or pieces of moss attached to the caps so make sure to clean them well. Let the mushrooms drain in a colander.
2. Note: If you're using Portobello mushrooms, don't wash them under the water. Instead, you can wipe the caps clean with the damp paper towel.Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.

Cook the onion

1. Melt the vegan butter or olive oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until the onion is translucent, about 7-10 minutes.

Cook the mushrooms

1. Add the mushrooms and cook until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes.Note that mushrooms tend to release lots of liquid during cooking. Don't overcrowd the skillet and if necessary cook in batches. When all liquid cook out, the mushroom will shrink. Stir in the garlic and cook for 30 more seconds.

Prepare a mushroom stroganoff sauce

1. Meanwhile, in a small bowl or cup, combine the all-purpose flour with the mustard, smoked paprika, salt and pepper. Add the vegetable broth and whisk until there are no more lumps.
2. Note: for Vegan Gluten Free Mushroom Stroganoff, use arrowroot powder or cornstarch in place of an all-purpose flour.

Mix everything

1. Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk.
2. At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.

Serve

1. Serve Vegan mushroom stroganoff with the mashed potatoes, pasta or rice. Don't forget a final sprinkling of parsley. Enjoy!