Mushroom Stroganoff

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:

Mushroom and Lentil Shepherd's Pie

Pulled Jackfruit Taco Soup

Vegetable Herb Casserole

Creamy Potato Soup with Tofu Bacon Bits

~ Tessa

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Mushroom Stroganoff

Vegan

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Serves: 5-6 people

Prep time: 5 minutes

Cook time: 25 minutes

Author: Kitchen Potatoes

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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

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Method

1. In a large pot, melt vegan butter over medium-high heat. Add onions and sauté until the onions sweat or for approximately 5 minutes.

2. Add the sliced mushrooms and cook for another 5 minutes or until the mushrooms have lost some of their liquid and are lightly browned.

3. Add garlic, salt, pepper, paprika, and dijon mustard. Sauté for one minute.

4. Add all-purpose flour and sauté for 2 minutes to cook out the flour. Slowly stir in the mushroom broth.

5. Reduce the heat to low, add non-dairy milk and thyme, and allow to simmer while you prepare the pasta as per its instructions.

6. Add cooked pasta with a splash of pasta water to the sauce. Stir to combine and serve, topping the stroganoff with fresh parsley.

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