CREAMY MUSHROOM STROGANOFF

Creamy Vegan Mushroom Stroganoff on plate

CREAMY MUSHROOM STROGANOFF

by | Mar 4, 2022

YUM, YUM, YUM! That’s really all that needs to be said about this Creamy Vegan Mushroom Stroganoff. This dish easily identifies as a comfort food on a cold winter night. It is creamy but also rich and flavorful. And to top it all off, mushrooms are nutritional superstars. Loaded with vitamins, minerals and antioxidants, they may help “your heart health, boost your memory, strengthen your bones, give you energy, protect your brain as you age, lift your mood, and keep you young.”(Goodhousekeeping.com-7 Surprising Mushroom Health Benefits for Your Skin, Brain and Bones) Mushrooms are also a great meat replacement because of their umami flavor. Umami is considered the fifth basic taste along with bitter, sweet, salty and sour. It’s often missing in vegetarian and vegan dishes, but not when mushrooms are present.

“What lies behind us and what lies before us are tiny matters compared to what lies within us.” -Henry Stanley Haskins

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Creamy Mushroom Stroganoff

YUM, YUM, YUM! This creamy, rich and flavorful mushroom stroganoff is a superstar comfort food for cold winter nights by the fire.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Entree
Keyword: Vegan, Vegetarian
Servings: 4
Calories: 554kcal

Equipment

  • 1 Large heavy stainless steel skillet
  • 1 Wooden spoon
  • 1 Large heavy pot for pasta

Ingredients

  • 8 ounces pasta of your choice
  • 2 Tablespoons extra virgin olive oil divided
  • 12 ounces cremini mushrooms wiped clean with a wet paper towel, ends trimmed, sliced
  • 8 ounces shitake mushrooms wiped clean with a wet paper towel. stems removed*, sliced
  • ½ small yellow onion chopped, about ½ cup
  • 6 garlic cloves minced, about 2 Tablespoons
  • 1 Tablespoon fresh thyme leaves chopped
  • ¼ cup white wine vinegar or dry white wine such as pinot grigio or sauvignon blanc
  • ¾ cup low-sodium vegetable broth/stock
  • 2 Tablespoons gluten free tamari or soy sauce, liquid aminos or coconut aminos
  • 1 (13.5) ounce can full fat coconut milk
  • 1 Tablespoon tahini
  • ½ teaspoon paprika
  • ¼ teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • kosher salt to taste
  • 1 Tablespoon white miso
  • 2 Tablespoons chopped fresh parsley optional for garnish

Instructions

  • Prepare the pasta according to the package directions. Drain and set aside.
  • Heat 1 Tablespoon extra virgin olive oil in a large heavy skillet on medium high heat. Adjust the heat as necessary so that the oil does not smoke.
  • When the oil is hot, place ½ of the mushrooms in a single layer in the skillet.
  • Allow the mushrooms to cook on one side without turning, about 5 minutes.
  • Once the mushrooms are nicely browned on one side, stir the mushrooms and continue cooking until they are soft and nicely browned all over, about 3-5 minutes more.
  • Remove the cooked mushrooms to a clean bowl or plate.
  • Heat the additional Tablespoon of extra virgin olive oil.
  • When the oil is hot add the other half of the mushrooms to the skillet in a single layer. Adjust the heat as necessary so that the oil does not smoke.
  • Allow the second batch of mushrooms to cook on one side without turning, about 5 minutes.
  • Once the mushrooms are nicely browned on one side, stir and continue cooking until they are soft and nicely browned all over, about 3-5 minutes more.
  • Remove the mushrooms to the bowl or plate with the first batch.
  • Add the chopped onions to the skillet and stir with a wooden spoon. **
  • Continue to cook the onions until they are soft and translucent, about 5 minutes.
  • Add the garlic and chopped thyme leaves to the skillet and stir for 30-60 seconds until fragrant.
  • Add the white wine vinegar and scrape the brown bits from the bottom of the pan.
  • Once the wine has almost completely evaporated, add the vegetable broth/stock, tamari, coconut milk, tahini, paprika and dijon mustard to the skillet. Stir well, bring to a simmer and cook until the sauce has thickened.
  • Stir in the freshly ground black pepper and kosher salt to taste.
  • Return the mushrooms to the skillet and warm gently.
  • Remove the skillet from the heat and stir in the white miso completely.
  • Serve the mushrooms and sauce over the cooked pasta and garnish with chopped fresh parsley if desired.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
*Shitake mushroom stems are tough so they should be removed before slicing.  Use them to flavor soup or stock if desired.  
**If desired, you can add a bit of extra virgin olive oil to the pan before adding the chopped onions, but I don’t find it necessary. If you don’t add the oil, the pan will be dry until you add the white wine vinegar. Adjust the heat as necessary and stir frequently.
 

Nutrition

Calories: 554kcal | Carbohydrates: 58g | Protein: 16g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 696mg | Potassium: 996mg | Fiber: 5g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 6mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

You’ll need the following ingredients for this Creamy Mushroom Stroganoff…

Pasta of your choice-8 ounces
Cremini mushrooms-12 ounces
Shitake mushrooms-8 ounces
Extra virgin olive oil-2 Tablespoons
Small onion-½, about ½ cup chopped
Garlic cloves -6, about 2 Tablespoons minced
Fresh thyme leaves-2 Tablespoons chopped
White wine vinegar or dry white wine such as pinot grigio or sauvignon blanc-¼ cup
Low-sodium vegetable broth/stock-¾ cup
Gluten free tamari or soy sauce, liquid aminos or coconut aminos-2 Tablespoons
Full fat coconut milk-1 (13.5) ounce can
Tahini-1 Tablespoon
Paprika-½ teaspoon
Dijon mustard-¼ teaspoon
White miso-1 Tablespoon
Kosher salt and freshly ground black pepper to taste
Fresh parsley optional for garnish-2 Tablespoons

Let’s get going…

Gather and prep the ingredients in accordance with the recipe instructions.

Prepare the pasta according to the package directions. Drain and set aside.


Heat 1 Tablespoon extra virgin olive oil in a large heavy skillet on medium high heat. Adjust the heat as necessary so that the oil does not smoke.


When the oil is hot, place ½ of the mushrooms in a single layer in the skillet.(It’s important to cook the mushrooms in a single layer without stirring them to avoid steaming and allow them to brown nicely.)

Mushrooms In Skillet


Allow the mushrooms to cook on one side without turning, about 5 minutes.


Once the mushrooms are nicely browned on one side, stir the mushrooms and continue cooking until they are soft and nicely browned all over, about 3-5 minutes more.

Cooked Mushrooms In Skillet


Remove the cooked mushrooms to a clean bowl or plate.


Heat the additional Tablespoon of extra virgin olive oil.


When the oil is hot, add the other half of the mushrooms to the skillet in a single layer. Adjust the heat as necessary so that the oil does not smoke.


Allow the second batch of mushrooms to cook on one side without turning, about 5 minutes.


Once the mushrooms are nicely browned on one side, stir them and continue cooking until they are soft and nicely browned all over, about 3-5 minutes more.


Remove the mushrooms to the bowl or plate with the first batch.

Once the mushrooms have finished cooking…


Add the chopped onions to the skillet and stir with a wooden spoon.(If desired you can add a bit of extra virgin olive oil to the pan before adding the chopped onions, but I don’t find it necessary. If you don’t add the oil, the pan will be dry until you add the white wine vinegar. Adjust the heat as necessary and stir frequently.)

Onions In Skillet


Continue to cook the onions until they are soft and translucent, about 5 minutes.


Add the garlic and chopped thyme leaves to the skillet and continue to stir for 30-60 seconds until fragrant.


Add the white wine vinegar and scrape the brown bits from the bottom of the pan.

Onions, thyme and vinegar In skillet


Once the wine has almost completely evaporated, add the vegetable broth/stock, tamari, coconut milk, tahini, paprika and dijon mustard to the skillet. Stir well, bring to a simmer and cook until the sauce has thickened.

All Ingredients In Skillete
Liquid In Skillet


Stir in the kosher salt and freshly ground black pepper to taste. If your stock/broth is salty, you may not require additional salt.


Return the mushrooms to the skillet and warm gently.

Creamy Vegan Mushroom Stroganoff In Skillet


Remove the skillet from the heat and stir in the white miso completely.

Serve the mushrooms and sauce over the cooked pasta and garnish with chopped fresh parsley if desired.

Enjoy!

Creamy Vegan Mushroom Stroganoff On Black Plate

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

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