Mushroom Stroganoff Recipe

If you’re craving a rich, hearty meal that’s easy to make and packed with flavor, mushroom stroganoff is the perfect choice.

This creamy, savory dish is a plant-based twist on the classic stroganoff, replacing beef with mushrooms for a deliciously satisfying alternative.

Whether you're making a cozy weeknight dinner or impressing guests, this dish is guaranteed to hit the spot.

Let’s get cooking!

Ingredients:

For the Stroganoff:

• 2 tablespoons olive oil or vegan butter

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 pound (450g) mushrooms, sliced (cremini, button, or a mix)

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme

• 1 tablespoon soy sauce or tamari

• 1 cup vegetable broth

• 1/2 cup coconut milk or cashew cream (for creaminess)

• 2 teaspoons Dijon mustard

• 1 tablespoon flour (or cornstarch for a gluten-free option)

• Salt and black pepper to taste

• 1 tablespoon lemon juice (for brightness)

• 1/4 cup fresh parsley, chopped (for garnish)

For Serving:

• 8 oz (225g) pasta (fettuccine, pappardelle, or egg-free noodles)

• Additional parsley for garnish

Step-by-Step Instructions:

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

2. Sauté the Aromatics

In a large pan, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for about 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. Cook the Mushrooms

Add the sliced mushrooms to the pan and cook for 7–8 minutes, stirring occasionally, until they release their moisture and start to brown. Sprinkle in the smoked paprika, dried thyme, and soy sauce, stirring to coat the mushrooms evenly.

4. Make the Sauce

Sprinkle the flour (or cornstarch) over the mushrooms and stir well. This helps to thicken the sauce. Pour in the vegetable broth, stirring constantly to combine. Let the mixture simmer for about 5 minutes to slightly reduce and thicken.

5. Add the Creamy Elements

Lower the heat and stir in the coconut milk (or cashew cream) and Dijon mustard. Simmer for another 2–3 minutes, stirring occasionally, until the sauce is smooth and creamy. Taste and adjust the seasoning with salt, black pepper, and lemon juice.

6. Combine and Serve

Add the cooked pasta to the pan, tossing gently to coat it with the stroganoff sauce. Let it warm through for a minute before removing it from the heat.

7. Garnish and Enjoy

Sprinkle with fresh parsley and serve immediately. Enjoy your creamy, comforting mushroom stroganoff!

Tips for the Best Mushroom Stroganoff:

• Use a mix of mushrooms for a deeper, richer flavor.

• Let the mushrooms brown before adding liquid for extra depth.

• For a nutty twist, use cashew cream instead of coconut milk.

• Make it heartier by adding lentils or chickpeas.

• Store leftovers in the fridge for up to 3 days; reheat gently.

This mushroom stroganoff is a creamy, delicious meal that will leave you feeling satisfied.

Give it a try and make it your own!💖👇🍽🌱