Ingredients:
For the Stroganoff:
- 1 lb (450g) mushrooms, sliced (cremini, white, or a mix of wild mushrooms)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil (or vegan butter)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp smoked paprika (optional for extra flavor)
- 1/2 cup vegetable broth
- 1 cup canned coconut milk (or unsweetened almond milk for a lighter version)
- 1/4 cup raw cashews, soaked for at least 4 hours or overnight, or use cashew butter
- 1 tbsp nutritional yeast (for a cheesy flavor)
- 1 tbsp fresh lemon juice (to balance the richness)
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
For the Pasta (optional):
- 8 oz (225g) pasta (such as fettuccine, tagliatelle, or gluten-free pasta)
Instructions:
- Prepare the Cashew Cream:
- If using soaked cashews, drain and rinse them. In a high-speed blender, combine the soaked cashews and coconut milk (or almond milk). Blend until smooth and creamy. If you don’t have a high-speed blender, you can use cashew butter as a shortcut. Set aside.
- Cook the Pasta:
- If you’re serving this over pasta, cook the pasta according to package instructions, drain, and set aside.
- Cook the Mushrooms:
- In a large skillet or pan, heat the olive oil (or vegan butter) over medium heat. Add the chopped onions and sauté for about 3-4 minutes, until softened. Add the garlic and cook for another 1 minute, until fragrant.
- Add the sliced mushrooms to the pan. Cook for about 7-10 minutes, stirring occasionally, until the mushrooms have released their moisture and have started to brown.
- Make the Sauce:
- Add the soy sauce (or tamari), smoked paprika (if using), and vegetable broth to the pan with the mushrooms. Stir and cook for an additional 3-5 minutes, allowing the flavors to combine and the liquid to reduce slightly.
- Lower the heat and add the cashew cream (from step 1), nutritional yeast, and lemon juice. Stir well, and let the sauce simmer for another 5 minutes until it thickens. Season with salt and pepper to taste.
- Combine and Serve:
- If you made pasta, add the cooked pasta to the pan with the mushroom stroganoff and toss to coat. Alternatively, you can serve the stroganoff over rice or mashed potatoes.
- Garnish with chopped fresh parsley and serve hot!
Tips for Success:
- Mushrooms: Use a mix of mushrooms for a more complex flavor. Shiitake, cremini, and portobello work great in this recipe.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
- For a Richer Sauce: You can increase the amount of cashews or use a bit of vegan sour cream to add more creaminess to the sauce.
- Serve with Veggies: Add sautéed spinach, peas, or green beans for added texture and nutrition.
This Vegan Mushroom Stroganoff is a perfect plant-based version of the classic comfort food, offering a rich and creamy dish that will satisfy everyone at the table. It’s a great option for a quick weeknight dinner or a cozy meal for guests. Enjoy! 🍄🍝