A comforting and creamy vegan stroganoff featuring tender mushrooms in a rich sauce served over pasta.

Cuisine: Russian
Servings: 4

Ingredients

• 8 ounces (225g) dried wide egg noodles
• 2 tablespoons olive oil
• 1 onion, chopped
• 16 ounces (450g) mixed mushrooms (e.g., cremini, shiitake, oyster), sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 cup unsweetened plain almond milk
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions

1. Cook noodles according to package directions. Drain and set aside.
2. While noodles cook, heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. Add mushrooms and garlic; cook until mushrooms are tender and have released their liquid.
4. Stir in flour and cook for 1 minute. Gradually whisk in vegetable broth and almond milk until smooth.
5. Add Dijon mustard and smoked paprika. Season with salt and pepper.
6. Bring sauce to a simmer and cook until thickened, about 5 minutes.
7. Toss noodles with sauce. Garnish with parsley and serve immediately.

Suggested Drinks

Russian River Valley Pinot Noir: The earthy notes of this pinot noir complement the mushrooms while its acidity cuts through the richness of the sauce.

Kvass: A traditional Slavic fermented drink made from rye bread, its tangy flavor profile balances the creamy richness of the stroganoff.

Non-Alcoholic Option

Cranberry Spritzer: The tartness of the cranberries cuts through the creamy sauce, while the sparkling water adds a refreshing touch.