Mushroom Stroganoff

Name: Mushroom Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vegan & Vegetarian
Ingredients: 12 oz cremini mushrooms, sliced; 8 oz shiitake mushrooms, stemmed and sliced; 3 tbsp vegan butter or olive oil, divided; 1 yellow onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 1/4 cup dry white wine; 1 1/2 cups vegetable broth; 1 tbsp Dijon mustard; 1 tbsp soy sauce; 1/2 cup raw cashews, soaked in hot water 15 minutes and drained; 1/2 cup water (for cashew cream); 1 tbsp lemon juice; to taste Salt and black pepper, to taste; 12 oz egg-free wide noodles or fettuccine; to taste Fresh parsley, chopped, to garnish

A rich, savory stroganoff built on a mix of cremini and shiitake mushrooms, deglazed with white wine and brandy, and finished with a tangy cashew cream sauce over egg-free egg noodles. Deeply umami and completely plant-based.

By YumYum Editorial · Vegan & Vegetarian

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4

Ingredients

12 oz cremini mushrooms, sliced
8 oz shiitake mushrooms, stemmed and sliced
3 tbsp vegan butter or olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
2 tbsp all-purpose flour
1/4 cup dry white wine
1 1/2 cups vegetable broth
1 tbsp Dijon mustard
1 tbsp soy sauce
1/2 cup raw cashews, soaked in hot water 15 minutes and drained
1/2 cup water (for cashew cream)
1 tbsp lemon juice
to taste Salt and black pepper, to taste
12 oz egg-free wide noodles or fettuccine
to taste Fresh parsley, chopped, to garnish

Instructions

Bring a large pot of salted water to a boil and cook the noodles according to package directions until al dente; drain and set aside.
Blend the soaked cashews with 1/2 cup water until completely smooth to make the cashew cream; set aside.
Heat 2 tbsp vegan butter in a large skillet over medium-high heat and sear the mushrooms in batches without crowding, cooking 5-6 minutes per batch until deeply browned; set aside.
Add the remaining 1 tbsp butter to the skillet and sauté the onion for 4-5 minutes until softened, then add the garlic and cook 1 minute more.
Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
Deglaze the pan with the white wine, scraping up any browned bits, and simmer for 1-2 minutes until slightly reduced.
Stir in the vegetable broth, Dijon mustard, and soy sauce, and simmer for 5 minutes until slightly thickened, then return the mushrooms to the pan.
Stir in the cashew cream and lemon juice, season with salt and pepper, and simmer gently for 2-3 minutes without boiling.
Toss the sauce with the cooked noodles or serve spooned over them, garnished with fresh parsley.