Irresistible Mushroom Stroganoff

irresistible mushroom stroganoff

Stroganoff was always one of my favorites. It’s one of those comfort foods that has a wonderful creamy rich flavor. I wanted to convert some tried and true favorites people love to a plant-based recipe. This Irresistible Mushroom Stroganoff definitely took a few tries (actually a lot), but it was worth it.

With each new attempt, it gave it a very different flavor, sometimes strong and sometimes not noticeable. Trying several different kinds of plant-based milks did not come close to the richness I was looking for. Using Coconut Milk (unsweetened) made a huge difference. Using ingredients from previous tries that were good, adding a couple more and the Irresistible Mushroom Stroganoff emerged the winner.

You will find this recipe easy to make so even beginners new to the diet will be able to master this. One of the key points when making this Irresistible Mushroom Stroganoff is getting the rich flavor everyone loved, while still keeping it healthy. That key was the right coconut milk to use. I went through many different brands to find the right one, where the milk was not solid in the can. It drove me crazy trying to find a good one, and I went through many.

Should you have one like that, take a knife and run it around the inside of the can to loosen it, then carefully try to mix it. The milk will most likely squirt out and oftentimes I would need to put it in a bowl to break it up. The best brand so far is Thai Kitchen unsweetened coconut milk. The milk is not solid and it has a wonderful taste.

For the wine used, the best one was Moscato white wine. It is a nice light wine and adds a wonderful flavor to the dish. When buying the Cremini (Bella) mushrooms, pick ones that are not very bruised. I used plant-based pasta which is getting more common now to find. For this dish, I used brown rice which makes it gluten-free for those that are looking for a gluten-free dish.

Start with bringing a large saucepan of water to a boil. Cook the pasta according to instructions, stirring to help prevent sticking together. Drain, cover to keep warm. Heat a large deep sauté pan on medium-high heat with 1-2 Tbsp. of low sodium vegetable broth. Once simmering, add the onions, garlic, mushrooms, and thyme, stirring to blend. Continue sautéing for about 4 minutes or until the mushrooms are lightly browned and onions are translucent.

While mushrooms are cooking, mix the broth, Tamari sauce, and vegan Worcestershire sauce (if using) along with cornstarch in a small bowl, whisking to combine. Add 1/2 Tsp. of salt and cook for one more minute.

Pour wine into the pan with the cooked mushrooms and using a spatula, deglaze the pan, scraping up brown bits on the bottom of the pan. Allow the sauce to simmer for 3 minutes until the wine has mostly evaporated. Pour the vegetable broth and cornstarch mixture into the pan, whisking to blend all together making sure there are no lumps. Bring to a simmer, then add your coconut milk, tahini, and nutritional yeast. Bring to a simmer again over medium-low heat, and cook for an additional 10 minutes until you have a thickened, nice and creamy sauce.

Irresistible Mushroom Stroganoff

Adjust the seasonings, adding a little more salt if needed. Remove, pouring in a serving dish, garnishing with freshly chopped parsley. You have now mastered making Mushroom Stroganoff! Enjoy

irresistible mushroom stroganoff

Irresistible Mushroom Stroganoff

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Rich and creamy, this plant-based stroganoff is a crowd-pleaser. The delicate flavors of coconut milk along with Mascotdo wine is the perfect blend.

Ingredients

  • 2-3 Cups cooked plant-based pasta
  • 20 oz. fresh cremini Bella mushrooms, sliced
  • 1/2 medium onion, diced
  • 1 1/2 Cup low sodium vegetable broth
  • 2 Tsp. minced garlic
  • 2 Tbsp. vegan Worcestershire sauce (optional)
  • 1/2 Cup Moscato white wine
  • 1 - 13.5 oz. can Thai Kitchen coconut milk (or lite coconut milk)
  • 2 Tsp. dried thyme (or 1 Tbsp. fresh thyme)
  • 2 Tbsp. cornstarch
  • 2-3 Tbsp. tahini
  • 1 1/2 Tbsp. nutritional yeast
  • 1/2 Tsp. sea salt
  • Chopped parsley (for garnish)

Instructions

  1. Bring a large saucepan of water to a boil. Cook the plant-based pasta according to instructions, stirring to help prevent sticking together. Drain, cover to keep warm.
  2. Heat a large deep saute pan on medium-high heat with 1 Tbsp. of broth. Once simmering, add your onions, garlic, mushrooms, and thyme, stirring to blend together. Continue sauteing for approximately 4 minutes, or until mushrooms are lightly browned and onions translucent.
  3. While mushrooms are cooking, mix together the broth, tamari, cornstarch, and Worcestershire sauce (if using) in a small bowl, whisking to combine.
  4. Add 1/2 Tsp. of salt and cook for one more minute
  5. Pour the Moscato white wine into the pan with the cooked mushrooms and using a spatula, deglaze the pan by scraping up brown bits on the bottom of the pan. Allow the sauce to simmer for 3 minutes until the wine has mostly evaporated.
  6. Pour vegetable broth and cornstarch mixture into the pan and whisk to blend together, making sure there are no clumps. Bring to a simmer, then add coconut milk, tahini, and nutritional yeast. Bring to a simmer again over medium-low heat, cooking an additional 10 minutes until the sauce is thickened with a nice and creamy consistency.
  7. Adjust seasonings. Remove and serve over the noodles on a platter, garnishing with fresh chopped parsley.

Notes

Make sure to keep the noodles warm while preparing the stroganoff sauce. If needed you can reheat the noodles before serving. This dish can be kept for up to 4 days in an air-tight container in the refrigerator.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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