Mushroom Stroganoff

Mushroom Stroganoff

This creamy mushroom mixture is filled with all the delicious savory umami flavors. Stroganoff originates in Russia with strong French influences and is typically made with cubes of beef but very easily veganized with meaty mushrooms. This version has a few uncommon ingredients that add to Its richness. Serve over wide noodles (my favorite) mashed potatoes or rice. It’s easy to whip up for a quick weeknight dinner or an extra cozy weekend meal.

Serves 4 -6

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Ingredients

16 oz (454g) Wide Ribbon Noodles (eggless)
1.5 lbs (650g) Baby Bella Mushrooms or any variety sliced
1 medium (300g) Onion diced
4 cloves of Garlic minced or crushed
1 1/2 tsp (7.5g) Thyme chopped
1 1/2 tsp (7.5g) dried Tarragon
1 Tbsp (15g) Dijon Mustard
1 Tbsp (15ml) Vegan Worcestershire Sauce
1 Tbsp (15g) Miso Paste
2 Tbsp (30ml) Sherry
5 Tbsp (70g) Vegan Butter
5 Tbsp (70g) Flour
2 cups (472ml) Vegan Beef Broth
Salt & Pepper to taste
1/2 cup (130g) Vegan Sour Cream
1-2 Tbsp (15-30g) chopped Parsley for garnish

Directions

1. In a large skillet melt the vegan butter on medium heat. Add in the onions and sauté for 5 minutes or until translucent. Add in the thyme, tarragon and season with salt & pepper.

2. Add in the sliced mushrooms and cook for 5-7 minutes or until they have released their water and cooked down. Add in garlic and cook until fragrant, about 2 minutes. Add in the sherry and cook for 1-2 minutes.

3. Add in the flour and coat everything well. Cook for 1-2 minutes to cook out the raw flour taste. Add in the vegan beef broth. Mix well and allow everything to thicken.

4. Cook the pasta according to package directions and set aside.

5. Add in the worcestershire sauce, dijon mustard and miso paste. Mix well and lower the heat to medium low. Cook for 5-8 minutes, stirring occasionally.

6. Turn the heat to low and mix in the vegan sour cream. Heat through and serve over cooked noodles. Garnish with chopped parsley.