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A plate of vegan mushroom stroganoff.

Creamy Vegan Mushroom Stroganoff


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  • Author: erin wysocarski
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

This vegan mushroom stroganoff is about to become your new favorite comfort dish. This isn’t just any dinner; it’s a creamy, dreamy bowl of goodness that’s as easy to make as it is delicious. Packed with a variety of mushrooms and swimming in a velvety sauce that clings lovingly to every noodle, it’s a plant-based twist on the classic favorite that promises to satisfy everyone at the table. 


Ingredients

for the mushrooms

  • 1 tablespoon olive oil
  • 1 1/2 cups oyster mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
  • 1 1/2 cups shiitake mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
  • 7 ounces maitake mushrooms, about 2 clusters, base sliced off and roughly chopped (reserve 1/4 of the chopped mushrooms to use later in the recipe)
  • a few pinches of salt and pepper
  • a few sprigs of thyme
  • 1/4 cup no-chicken or vegetable broth

for the sauce

  • 1 tablespoon olive oil
  • 1 medium onion, sliced in half and cut into half-moon shapes
  • 6 cloves garlic, smashed and roughly chopped
  • 4 cups no-chicken or vegetable broth
  • 1, 5.4-ounce can of coconut cream
  • 1 teaspoon coconut vinegar – if using apple cider vinegar, only use ½ tsp
  • a few pinches of salt
  • 1/2 cup of plant-based sour cream
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon dijon mustard

for the pasta

  • 2 servings of eggless pasta, any wide noodle will do
  • 12 tablespoons plant-based butter (optional)

to serve

  • 2 tablespoons chives, chopped
  • 2 tablespoons parsley, chopped (optional)
  • salt and pepper

Instructions

to prepare the mushrooms

  1. Heat the oil in a large, wide and shallow cast iron or heavy pot over medium-high heat.
  2. Add in the mushrooms, salt, pepper and thyme, and saute for 8-10 minutes or until slightly browned around the edges, stirring occasionally and adding a few splashes of broth to prevent sticking if needed.
  3. Remove from the heat and transfer to a bowl.

to make the sauce

  1. Return the pot to the stove, reduce the heat to medium, then add in the oil, onion and garlic. Sauté for about 5-7 minutes, adding a few splashes of broth to the pot to prevent sticking.
  2. Once softened, add in the broth and allow to simmer for about 10 minutes.
  3. Add in the coconut cream, vinegar and salt and whisk to combine. Allow to simmer for 10 minutes more, stirring occasionally.
  4. Add in the cashew sour cream, Worcestershire sauce and mustard. Transfer the cooked mushrooms into the sauce, stir and remove from the heat.

to prepare the pasta

  1. Prepare the pasta according to the package instructions.
  2. While the pasta is cooking, you can optionally place the reserved mushrooms in small batches in a lightly-oiled cast iron pan over medium-high heat.
  3. Place another cast iron pan on top to create a weight and allow to flatten and develop some color on both sides. Transfer to a paper towel and repeat with the remaining mushrooms.
  4. Once the pasta is done, drain and distribute the noodles between two bowls.
  5. Top with the sauce and garnish as desired with the pressed shroom pieces and chopped chives and parsley, if desired. Serve immediately.

Notes

Enhancing Umami

For an extra umami boost, consider adding a splash of soy sauce or tamari along with the Worcestershire sauce. This little trick deepens the savory flavors of your stroganoff without overwhelming the dish. If you’re keeping it gluten-free, make sure to use a gluten-free tamari.

Perfect Pasta

To keep your pasta from becoming too soft when mixed with the hot stroganoff sauce, cook it until it’s just al dente according to the package instructions. The pasta will continue to absorb moisture from the sauce, so stopping the cooking process a minute or two early ensures it stays perfectly tender and doesn’t turn mushy.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Sautéed, Seared
  • Cuisine: Russian