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Creamy Vegan Mushroom Stroganoff

Description

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.