Mushroom Stroganoff
Updated: Mar 5, 2021
Ready in just 30 minutes, this vegan Mushroom Stroganoff recipe is hearty, comforting, and so easy to make!
My fiancé rarely requests a specific dinner. Often I just cook whatever I am in the mood for that night and he loves it! However, one of the dinners that my fiancé will request is my version of Mushroom Stroganoff. It is a comfort food staple in my home!
This meal was always one of my favorite dishes to have when I was younger too! A highlight of our day would be when our mom picked us up from school and told us she planned to make stroganoff for dinner! Though when I was a kid I didn’t know how to pronounce stroganoff or really understand the word, so after my mom would tell my three older sisters that we were having stroganoff for dinner, I would blankly wait for an explanation. She would then explain to me that we were having “ the grey sauce” for dinner! Hahaha!
I have always had a visual, color focused mind, so most of my mom’s classic dinners were just called colors to me! Another favorite of mine was “the red sauce,” I won’t say what it was because we have been working on a vegan version of it which hopefully will make it onto the blog!
This Mushroom Stroganoff is such a great weeknight dinner! It is hearty, delicious, and so quick to make! If you’re looking for other easy dinner recipes, check out these tasty ideas:
~ Tessa
Mushroom Stroganoff
Vegan
Serves: 5-6 people
Prep time: 5 minutes
Cook time: 25 minutes
Author: Kitchen Potatoes
Ingredients
· ½ cup vegan butter
· 1 large sliced onion
· 4 cups sliced cremini mushrooms
· 3 minced garlic cloves
· 1 tsp salt
· 1 tsp pepper
· 2 tsp paprika
· 1 tbsp dijon mustard
· ⅓ cup all-purpose flour
· 2 cups mushroom broth
· 1 cup non-dairy milk
· 1 tsp dried thyme
· 4 cups dry rotini pasta (or the pasta of your choice)
· a splash of pasta water
· fresh parsley to garnish
Method
In a large pot, melt vegan butter over medium-high heat. Add onions and sauté until the onions sweat or for approximately 5 minutes.
Add the sliced mushrooms and cook for another 5 minutes or until the mushrooms have lost some of their liquid and are lightly browned.
Add garlic, salt, pepper, paprika, and dijon mustard. Sauté for one minute.
Add all-purpose flour and sauté for 2 minutes to cook out the flour. Slowly stir in the mushroom broth.
Reduce the heat to low, add non-dairy milk and thyme, and allow to simmer while you prepare the pasta as per its instructions.
Add cooked pasta with a splash of pasta water to the sauce. Stir to combine and serve, topping the stroganoff with fresh parsley.
