Vegan Mushroom Stroganoff

Stroganoff is a classic Russian dish with a creamy beef and mushroom sauce served on wide egg noodles. Vegan Mushroom Stroganoff omits the beef, tweaks the mushrooms, and uses coconut milk for a version that’s just as creamy and filling.

The coconut milk adds a creamy element to the dish (don’t worry, it doesn’t have a strong coconut flavor). The mushrooms are fleshy and full of umami. Garlic, thyme and sage add complexity and bring the dish together. It’s both healthy and indulgent.

All about the mushrooms

I love using mushrooms as a satisfying alternative to beef for their meaty, tender texture and umami. They are porous, so they can absorb a lot of flavors when cooking. Here are some things to consider when choosing, preparing, and preparing mushrooms:

buy mushrooms: Mushroom Stroganoff is usually made with Baby Bella Mushrooms. When buying mushrooms, choose ones that are firm to the touch, have a smooth cap, and are not slimy. Shiitake and portobello mushrooms would also work here.

Clean mushrooms: Mushrooms are very porous, so they can absorb water and become damp when washed with water. Instead of rinsing your mushrooms under water, I recommend wiping them down with a damp paper towel.

Add salt: Add salt to the mushrooms after they are fully cooked. This results in mushrooms with a meatier texture and more concentrated flavor.

overfilling the pan: When cooking your mushrooms, be careful not to overcrowd the pan as this will prevent the mushrooms from frying and reaching optimal texture. You want each slice of mushroom to be touching the pan.

Selection of the best ingredients

This recipe is super quick to make and great for a beginner vegan cook, but it’s still important to use the right ingredients to make sure it comes out perfect. Here are some of my suggestions:

• Use a dry white wine like pinot grigio or sauvignon blanc. Sweet white wines (like Rieslings) can caramelize and add unwanted sweetness. Oak-rich white wines (like certain Chardonnays) become bitter when reduced.
• Classic stroganoff is made with short egg noodles. For this vegan recipe, I would recommend short pasta like rotini or farfalle rather than long pasta like fettuccine or spaghetti to mimic the texture of egg pasta.
• For maximum creaminess, use full-fat coconut milk instead of light coconut milk.

Ways to customize this recipe

This recipe can be adjusted to suit your dietary restrictions and preferences. Here are a few ideas:

• To make this recipe gluten-free, use an all-purpose gluten-free flour mix to thicken the sauce and serve the mushroom sauce over gluten-free pasta or rice.
• If you want more protein, you can add frozen peas. After seasoning the sauce with salt and black pepper, stir them in while the stroganoff is still hot.
• You can also use vegan sour cream instead of coconut milk. I recommend a brand called Follow Your Heart.
• If you don’t want to add wine, you can add an additional 1/4 cup of vegetable stock.

serving suggestions

Vegan mushroom stroganoff is a filling meal, so serve it with light veggies like roasted broccoli, steamed green beans, or a simple salad. I would pair this dish with a full-bodied red wine like Cabernet Sauvignon, Merlot, or Malbec.

Get one step ahead but store separately

Vegan mushroom stroganoff can be made ahead of time and stored in an airtight container in the refrigerator for 2-3 days. But! Store the mushroom sauce separately from the pasta.

When ready to serve, heat the mushroom sauce on the stovetop over low heat for 3 to 5 minutes until smooth and warm. Once the sauce is warmed through, add the pasta, stir and cook for 2 to 3 minutes.

So satisfying! So vegan!

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