October 14, 2011
(last updated September 22, 2024) 
This vegan mushroom stroganoff is rich, creamy, and absolutely delicious! Top your favorite type of pasta with an umami-packed sauce that features three types of sautéed mushrooms and the flavors of white wine, garlic, and a hint of Dijon mustard. This hearty noodle dish is the absolute best plant-based comfort food.
I’m back today with the usual: food. Dinner food, to be precise. Last week, a strange impulse overtook me at whole foods: I wanted mushrooms. Lots of them. I have nothing against mushrooms, mind you, but they’ve never been a food that I tend to gravitate toward. I know that portobellos can be great stand-ins for “meatiness” in some vegan dishes (I’m thinking of my raw “steak and potatoes) but the wider world of mushrooms—morels, hens of the woods, porcinis, and even shitakes—I have yet to explore.
The following recipe didn’t exactly ask me to break out my compass: it’s about as traditional as recipes get, and the mushrooms I used (shitake, portobello, and baby bellas) are all very common. But the recipe was quick, easy, and very delicious, and I think it would make for a wonderful weeknight supper for vegans and omnis alike. Though traditional stroganoff is made with beef, mushroom stroganoff is also a dinner classic, and the latter is naturally veg-friendly. If you’re cooking for meat-and-potatoes friends and family, you can rest assured that this dish will keep them squarely in their comfort zones.
Creamy and Comforting Vegan Mushroom Stroganoff
Author –Yields: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 caps portobello mushrooms, chopped
- 8 ounces shiitake mushrooms, stems removed, cleaned, and sliced
- 8 ounces button mushrooms, stems removed, cleaned, and sliced
- salt
- freshly ground black pepper
- 8 ounces pasta of choice (I prefer a medium or long pasta shape for this recipe, especially fusilli, penne, and fettuccine)
- 3 tablespoons unbleached, all-purpose flour (substitute gluten-free all-purpose flour)
- 1 tablespoon nutritional yeast
- 1 tablespoon Dijon mustard
- 1 cup unsweetened, non-dairy milk of choice
- 2 tablespoons vegan butter (substitute additional olive oil)
- 2 shallots roughly chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (optional; substitute 1 teaspoon dried thyme)
- 1/2 cup dry white white (120ml; substitute vegetable broth)
- 1/2 cup vegetable broth (120ml)
- Freshly squeezed lemon juice, to taste
Instructions
- Heat a half tablespoon of olive oil in a large, deep skillet over medium high heat. Add half of the mushrooms (or however many will fit in a single layer in the skillet). Do not stir the mushrooms for two minutes, then give them a good stir in the skillet. Sauté the mushrooms, stirring every couple minutes, until they're reduced in size, have released their juices, and are browning gently. Season the mushrooms well with salt and freshly ground black pepper. Transfer the mushrooms to a plate. Repeat with the remaining half tablespoon oil and mushrooms. Set the mushrooms aside.
- Bring a large pot of salted water to a boil. Add the pasta. Cook the pasta to your desired texture, or according to package instructions. Drain the pasta, reserving a cup of pasta water.
- As the pasta cooks, whisk together the flour, nutritional yeast, mustard, and a half cup of the non-dairy milk, till you have a thick slurry. Keep whisking in the remaining non-dairy milk, till you have a creamy mixture. Set this aside.
- Heat the butter in the skillet over medium heat. Add the shallots, garlic, and thyme, if using. Sauté the shallots and garlic, stirring often, for 2 minutes, or until the shallots are tender and translucent. Add the wine and broth. Bring the liquid to a simmer, then allow the mixture to simmer for 5 minutes, or until it has reduced by about half.
- Add the creamy non-dairy milk mixture to the pan, slowly, stirring constantly as you do, so that it doesn't develop any clumps. Heat it for about a minute, until it can easily coat the back of a spoon.
- Add the cooked mushrooms back to the pan and fold them into the sauce, adding 1/2 cup / 120ml of the reserved pasta water as you do. Cook the mushrooms for 2 minutes, stirring often, or until the they're heated through in the creamy sauce. The mixture should be easy to stir and be rich, yet still with some looseness. If it becomes too thick, add an additional splash of pasta water as needed. Taste the mushroom stroganoff and add additional salt and pepper to your liking; at this point, you can add a small squeeze of lemon juice to taste as well.
- Divide the pasta onto plates and top each portion with the stroganoff. Alternatively, store these components in separate airtight containers in the fridge for up to four days.*
Notes
When storing cooked pasta, you can drizzle it lightly with olive oil to prevent sticking.
To reheat the sauce, add it to a small saucepan and bring to a gentle simmer over low heat. Add a splash of water or non-dairy milk, if needed, to loosen it up.
And I happen to know that it makes terrific leftovers:
Though they tend not to last for long.
OK. Hope you all try it soon!
Speaking of quick, easy, and fantastic recipes, I have a winner of the 30 Day Vegan Challenge! Thanks to everyone who entered. The random.org generated winner is (drumroll) #225, Angelique, who said:
I love Colleen’s podcasts and have learned so much! The one on colors in regard to food/animals was enlightening (i.e. the tidbit about lobster never being red in the natural world, only after cooked, yet red is the stereotypical color in cartoons, etc.) and also the one on sheep…just learning the history of how sheep are handled and the details of the sheering process and more was interesting and moving.
Angelique, please email me at gena@thefullhelping.com to claim your prize!
With that, happy weekend.
xo
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Categories: Uncategorized,
Pasta
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love this recipe. I like to make it with a package of sliced white, a package of sliced crimini and a package of button mushrooms
This is a fabulous recipe! We had it for dinner tonight and thought it was a fancy/comforting meal. Perfect for any night of the week or a special occasion. We loved it and enjoyed every bite of deliciousness! Thank you, Gena… my husband and I appreciate you and your recipes a whole lot!!! Your AR fans.
I just made this tonight and it was delicious! Although it’s 100+ where I live right now, I just happened to have a craving for stroganoff and found your recipe ๐ I used a cup of homemade macadamia nut milk in place of almond, and it cooked up plenty creamy without adding any coconut cream. I also subbed a gluten-free flour blend for the regular flour, and used a vegan, beef-flavored veg broth.
I’m so glad the recipe turned out well, Sara!
I am a rookie cook, and I tried this recipe, and it was delicious!!! Even my carnivore husband loved it, and couldn’t believe it was vegan ๐
I made it GF using 1tbsp each chick pea, brown rice, and potato flour. I substituted all vegetable broth for the wine (just because I didn’t have any), and 1/2c soy milk/ 1/2c rice milk.
Thanks so much for the recipe!!!
Hooray! So glad you liked it!
Stroganoff has been a family favorite for a long time, since transitioning to a plant-based diet I haven’t had any stroganoff. I am so excited to try this recipe for dinner tonight.
I just made this and it was fantastic. I’ve currently gone vegan and I’ve been getting tired of all the tomato based sauces. Not so anymore. I LOVED this! It will definitely be put in my rotation. Thanks for a great recipe!
This was phenomenal!! Even my picky eater went back for seconds! Thanks so much!!
Any chance of getting the nutritional info on this dish? It looks super just concerned about calorie count and protein content.
Thanks
We made this last night – amazing! Love the silkiness of the mushrooms. We froze the leftovers, I think they’ll make some stunning pastry filling ๐
Fantastic! Thanks for letting me know.
I just made this, and it was delicious! I added a can of white beans because I feeling protein-hungry, and it turned out great. Thanks for the recipe!
Great!!
That looks amazing! I’m like you with mushrooms – they’re good but I don’t have them often. My hubby LOVES them, though, so this dish will be for him!
made this for dinner . . . so, so good. i opted to put it over mashed potato ๐
Wow this actually looks HEAVENLY! I adore mushrooms and stroganoff/alfredo sauces used to be my favourites – not sure why I never thought to re-create a healthy version. Will definitely be making this soon – thanks so much for this Gena!
This sounds so rich and yummy! But I have one minor correction: You said that coconut milk was optional and to me it sounds like an absolute necessity!! I love coconut milk in anything, but pairing it with exotic mushrooms sounds really, really special.
Just wondering….I don’t usually have dry white wine at home; can I use a red instead? I actually made this for dinner and left the wine out altogether….it tasted fantastic but thought if adding wine would take this dish to a whole new level.
BTW; your previous post blew me away. It was enlightening and eloquently written. I meant to comment, but the weekend was hectic and left me exhausted. I appreciated your thoughts and views on the controversial topic of vaccines. You have inspired me, among others I’m sure, with your balanced points and reasoning. Personally, I know it’s tough being vegan in an omnivore world. That said, I am delighted to discover your blog and look forward to reading what you have to share….thought-provocative or not. Thanks for the delicious recipe!
Allana
I made it with red wine and a bit of smoked paprika, it blew my mind. Probably the best Stroganoff I’ve ever eaten, let alone cooked.
Yummy! This looks so good! Love it!
Vegan, Soy-free and full of mushrooms: sounds like a dream come to true! I will make it tomorrow and use quinoa instead of pasta for a nice hearty dish.
This recipe looks so good! Back when I was eating meat years ago, I always had a soft spot for beef stroganoff. Not so much for the beef, but just the super comforting flavors of the dish. I love mushrooms and can’t wait to give this recipe a try on a chilly fall night. Thanks for posting!
Oh, wow. I love mushrooms so much. I agree, Tinkyada pastas are awesome! This is such a hearty, autumnal recipe! I can’t wait to give it a go. ๐
I love, love, love mushrooms! This looks so good. I can’t wait to make it for dinner this weekend!
This sounds great. I was just craving something like this. I love mushrooms and have a ton of them in my fridge (organic baby bellas were on sale last week for $1/lb!!!). I also love the fact that this doesn’t use tofutti or anything to achieve the creaminess.
I’ve got a whole mess of chanterelles right now and dried a bunch of them for winter sauces such as this. There is such a wonderful earthiness with mushrooms that makes them perfect for creamy dishes like this. Total cold weather comfort food!
You have me at good leftovers! I don’t think I’ve actually had the beef version, so this will be a great way to try it out. Thanks!
Gena-I absolutely positively LOVE mushrooms, so thanks for this inspiration. I heard recently that mushroom are a very powerful superfood with evidence that they prevent breast cancer, even if eaten just a little every day. I also read that they can be dangerous if eaten raw. Do you know anything about this? I’ve eaten my fair share of raw mushrooms but now I want to find out more . . .
Wendy,
So far as I know, this is an issue more to do with foraging for mushrooms in the wild (and eating them raw) than eating traditional, garden variety mushrooms raw. I don’t think the latter poses any health risk. But definitely don’t pick them yourself, as some wild mushrooms can be poisonous!
Gena
Hey Wendy, How’s Cleveland?
I LUV the idea. However, I am going to swap out the oil and flour for corn starch or arrowroot to thicken. Perfect for this cool day.
I love that you used wine in the recipe. There is a flavor that wine imparts to food that can be dynamite. Or cooking sherry. Not exactly wine but ya know ๐ I love those flavors and this looks lovely.
Thanks for saying hi yesterday ๐
Hope you have a fantastic weekend. Don’t study too hard, ok!
Studying like a maniac, but saying hello to you is always a welcome break!
Yet another perfect example of a classic, often looked down upon dish that can be veganized! Thanks for showing that you can have it all eating vegan– just in a healthier way. This looks excellent and I’m most definitely bookmarking this for future use. I can see many of my omni friends and family enjoying this and not missing the animal products at all! ๐
Or mushroom risotto! I made one fairly recently–with some dried porcinis reconstituted in water for extra flavor (and the soak-water used as broth)–sounds quite similar to this and was comforting and delicious!
Hen of the woods, roasted, hands down best shroom ever- skip chanterelles unless you’re on the west coast and i just rained two days ago. Oh, dried morels and porcinis are worth every cent for winter soups- serious flavor in those! Hope you try all the yummy varieties out there- this recipe just got added to my make it now list!
Way to go on making this soy-free! I have been itching to make chickpea paprikash but without tofu and have come up empty handed. I bet I could work something out with this recipe as a guide. ๐