Mushroom Stroganoff
This vegan mushroom stroganoff is packed with umami, rich and creamy, and super satisfying. It’s a cozy recipe you’ll make again and again!
Ingredients
- 8 ounces pasta such as fettuccine or wide noodles, 225 g
- 2 tablespoons olive oil or vegan butter 30 ml
- 1 small onion finely chopped
- 3 garlic cloves minced
- 12 ounces cremini or button mushrooms sliced, 340 g
- 2 tablespoons all-purpose flour 16 g
- ¼ cup dry white wine 60 ml
- 1 cup vegetable broth 240 ml
- 1 tablespoon soy sauce or tamari 15 ml
- 1 tablespoon Dijon mustard 15 ml
- 1 teaspoon smoked paprika 5 g
- ½ teaspoon dried thyme 1 g
- ½ cup unsweetened almond milk or other plant-based milk, 120 ml
- ½ cup vegan sour cream 120 ml
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil or vegan butter in a large skillet over medium heat.
- Add the onion and sauté until softened, about 3–4 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the mushrooms and cook until browned and their liquid has evaporated, about 7–8 minutes.
- Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute.
- Gradually add the white wine, followed by the vegetable broth, stirring constantly to avoid lumps.
- Add the soy sauce, Dijon mustard, smoked paprika, and thyme. Stir well.
- Reduce the heat and let it simmer for 1–2 minutes, allowing the sauce to thicken.
- Stir in the almond milk and vegan sour cream. Mix until smooth and cook until the mixture just begins to bubble.
- Remove from heat and season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss until well coated.
- Garnish with fresh parsley and serve immediately.
Notes
- Refrigerator: Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish can be frozen, but it's best eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months.
- To reheat: Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.
Nutrition
Calories: 425kcal | Carbohydrates: 63g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 721mg | Potassium: 599mg | Fiber: 3g | Sugar: 7g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 2mg