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Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb cremini mushrooms, sliced ΒΌ-inch thick
  • 2 tbsp all-purpose flour
  • 1 cup vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp soy sauce or tamari
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp fresh thyme leaves, plus more for serving
  • Salt and freshly cracked black pepper
  • 8 oz wide vegan pasta (fettuccine or pappardelle)

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook 3 minutes until soft. Stir in garlic for 30 seconds, then add mushrooms with a pinch of salt and pepper. Sear 7-8 minutes until deeply golden and liquid has cooked off.
  2. Lower heat to medium. Sprinkle flour over mushrooms and stir 1 minute. Slowly whisk in broth, then coconut milk, soy sauce, Dijon, and smoked paprika. Add thyme. Simmer 4-5 minutes until sauce thickens.
  3. Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
  4. Add drained pasta to the sauce. Toss with tongs, adding splashes of reserved pasta water as needed to loosen. Taste, adjust seasoning, and serve right away with fresh thyme and cracked pepper.

Notes

The pasta will soak up some sauce as it sits, so if you are not serving everything at once, toss just the portions you need and store any remaining sauce separately. A five-minute rest off the heat before eating helps the flavors settle, but the dish is best eaten fresh and hot.