Mushroom Stroganoff

Mushroom Stroganoff

Mushroom Stroganoff


5 cups sliced mushrooms (any variety, I used White Button Portobello, Crimini)

Small Onion

2 Cloves of Garlic

1/2 tsp of Thyme

1/2 tsp of Tarragon

1 Tbsp of Chopped Parsley 

1 tsp of Dijon Mustard

2 tsps of @sanjtamari Tamari or Soy Sauce

1 tsp of Vegan Worcestershire Sauce

1 tsp of @betterthanbouillon Garlic Base (or sub an extra clove of garlic)

1 Tbsp of Sherry (optional)

1/2 cup Raw Cashews Soaked

1 - 1 1/2 cups of Water 

Salt & Pepper to taste 

Ribbon Noodles or Pasta of choice


1. Sauté the Mushrooms, Garlic and Onions with the herbs

2. Add in the Sherry if using and let cook for a few minutes 

3. Blend up the rinsed cashews with about 1/2 cup of water, add more water if necessary to get a completely smooth and creamy texture. Add to the Mushroom mixture

4. Add in the Tamari, Dijon Mustard and Worcestershire 

5. Add the cup of water to thin the sauce if necessary and lower heat until noodles are ready 

6. Add fresh Parsley and pour over cooked noodles