Mushroom Stroganoff

5 from 18 votes

This Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you won’t believe it’s dairy-free. Made in just 1 skillet! Paired with pasta or mashed potatoes, it’s the ultimate vegan comfort food.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Russian

Keyword: dairyfree stroganoff, Vegan stroganoff recipe

Servings:

Calories: 254kcal

Author: Vegan Richa

Ingredients

2 tsp oil
1/2 medium onion finely chopped, about 3/4 cup
4 garlic cloves finely chopped
10-12 oz mushrooms white, cremini or combination, thinly sliced
1/4 tsp salt or to taste
1 tbsp soy sauce or tamari for gluten-free
1 tbsp vegan Worcestershire sauce
1 tsp dijon mustard
1/2 tsp dried thyme
1/4 cup white wine or use vegetable broth
2.5 cups mushroom stock or vegetable broth.
2.5 cups dried pasta such as fusilli or farfalle
1/4 cup cashew cream which is 1/4 cup cashews blended with 1/4 cup water
fresh black pepper pepper flakes, vegan parm, and dill for serving.

US Customary - Metric

Instructions

Heat a skillet over medium heat, add oil, and add in the onion, garlic, and mushrooms, and half of the salt and mix in.
Cook until the mushrooms are golden brown on most of the edges, about 9-12 minutes. Stir occasionally in between
Once the mushrooms are golden brown, remove half of the mushrooms to use as a garnish later.
Add in the sauces, herbs, stock, and mix in, and add in the rest of the salt, pasta, and mix in. If the stock doesn't cover the pasta, add in 1/4 cup more stock.
Cover the skillet and cook for 19-21 minutes, or until the stock is absorbed by the pasta, and the pasta is well cooked.
Stir the pasta once in between, so that any of the pasta that is on the top also gets cooked evenly.
Add in the cashew cream, and mix in. Cook for a minute or two to thicken, taste and adjust salt and flavor.
Then serve the pasta in bowls, topped with the reserved mushrooms, top with pepper flakes, vegan parm, and dill or parsley, and serve. The pasta will keep in the fridge for up to 4 days.
To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.

Video

Notes

Cashew cream substitute: you can use cashew butter, or vegan sour cream, or blended up silken tofu. Or, if you want to use a store-bought vegan sour cream then you can.
Prepare the vegan cashew sour cream before you start with the recipe so that you have that all ready to go. If your blender is not exactly high-speed you may also need to soak your cashews beforehand, so just bear that in mind.
To make without Pasta: blend 1/3 cup cashews with 1 cup stock 2 tsp flour or cornstarch. Add the well blended mix to the skillet at step 4, bring to a boil and cook for 2-3 more mins minutes to thicken then use.
For gluten-free, use tamari instead of soy sauce and gluten-free pasta.

Nutrition