Mushroom Stroganoff

Nut-free option, Soy-free option

Calling all mushroom lovers—this one’s for you. Our vegan spin on Stroganoff pairs pasta with a creamy, flavorful mushroom sauce. It’s quick, easy and perfect for any day of the week. Serve it with Breadsticks and Kale Tahini Salad with Baked Tempeh.

Mushroom Stroganoff is a dish that beautifully marries the warmth of comfort food with the earthy allure of mushrooms. This vegetarian twist on the classic stroganoff recipe introduces a delectable array of flavors and textures, making it a satisfying and hearty option for both vegetarians and mushroom enthusiasts alike.

At the heart of this dish lies the star ingredient: sliced cremini mushrooms. Their rich, umami flavor and tender texture bring depth to each spoonful. Paired with a creamy sauce, these mushrooms create a symphony of flavors that delight the palate.

The preparation of Mushroom Stroganoff begins with sautéing sliced onions and cremini mushrooms in a mixture of olive oil and vegan butter. This step lays the foundation for the dish’s signature earthiness and forms the base for the velvety sauce that follows. Minced garlic adds a savory note, while the addition of all-purpose flour helps thicken the sauce to a luscious consistency.

The creamy sauce, crafted from a combination of vegetable broth and unsweetened rice milk, binds the dish together. Nutritional yeast contributes a slight nutty and cheesy undertone, enhancing the overall flavor profile. The inclusion of Dijon mustard and vegan Worcestershire sauce adds complexity, while salt and black pepper provide balance.

As the sauce simmers, it coats the pasta thoroughly, ensuring every bite is rich and satisfying. The result is a comforting dish that wraps you in a warm embrace with each spoonful. Mushroom Stroganoff is versatile in its appeal; whether enjoyed as a weeknight dinner, a special occasion indulgence, or a delightful choice for entertaining guests, it carries a distinctive charm that resonates with a love for both comfort and gourmet dining.

Mushroom Stroganoff is more than just a meal; it’s a celebration of the rustic elegance that mushrooms bring to the culinary table. With its harmonious blend of flavors, velvety texture, and the inviting aroma that fills the kitchen, this dish encapsulates the essence of heartwarming comfort food elevated to a new level of sophistication.

PREP TIME: 10 minutes

COOK TIME: 15 minutes, plus time to boil pasta

YIELD: 6 to 8 servings

INGREDIENTS:

• 1 (16-oz [453-g]) package pasta of choice
• 1 tbsp (15 ml) olive oil
• 2 tbsp (28 g) vegan butter (nut-free and/or soy-free if needed)
• 1 medium-sized sweet onion, sliced (about 1 cup [160 g])
• 3½ cups (245 g) sliced cremini mushrooms
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• ⅓ cup (41 g) all-purpose flour
• 1½ cups (360 ml) vegetable broth
• 1 cup (240 ml) plain, unsweetened rice milk
• 3 tbsp (15 g) nutritional yeast
• 1 tsp Dijon mustard
• 2 tsp (10 ml) vegan Worcestershire sauce (soy-free if needed)
• 1 tsp salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste

INSTRUCTIONS:

1. Cook the pasta:
   • Cook the pasta according to the package instructions.
   • Once cooked, drain and rinse the pasta in cold water.
   • Place the cooked pasta back in the pot and toss it with the olive oil to prevent sticking.
2. Prepare the creamy mushroom sauce:
   • In a large sauté pan, melt the vegan butter over medium-low heat.
   • Stir in the sliced onion and cremini mushrooms.
   • Sauté the mixture, stirring occasionally, for 5 to 7 minutes, or until the onion becomes translucent.
3. Add garlic and flour:
   • Stir in the minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant.
   • Add the all-purpose flour to the pan and stir until it is completely incorporated into the mixture.
4. Incorporate liquid ingredients:
   • Slowly pour in the vegetable broth and plain rice milk, stirring constantly to avoid lumps.
   • Increase the heat to medium-high, bringing the mixture to a gentle boil while continuing to stir.
   • Reduce the heat to low to maintain a simmer. Stir in the nutritional yeast, Dijon mustard, vegan Worcestershire sauce, salt, and black pepper.
5. Simmer and thicken the sauce:
   • Let the sauce simmer, stirring occasionally, for 3 to 5 minutes, or until it thickens to the desired consistency.
6. Combine with pasta and serve:
   • Stir in the cooked pasta, ensuring it is well coated with the creamy mushroom sauce.
   • Season the dish with more salt and black pepper to taste if desired.