Are you looking for a plant-based alternative to traditional beef stroganoff? This vegan mushroom stroganoff is the perfect solution. It cooks up in less than 30 minutes using simple, wholesome ingredients creating a meal that’s sure to be a crowd-pleaser.
Green onions or parsleychopped for garnish, optional
Instructions
Prep the Veggies
Assemble all your ingredients and equipment.
Clean mushrooms well and cut the stems at the base of the mushroom. Slice the mushrooms into ¼ inch slices. Chop the stems up into small pieces and keep separate.
Cut the bunch of green onions at the point where the stem turns from green to white-green, set the green tops aside. Cut the remaining bottoms (white and white/green part) into thin slices (about 1 cup). Slice ½ cup of green tops and keep separate from the white.
Cook the Stroganoff
Heat one tablespoon olive oil over medium high heat, add sliced mushrooms and sauté just long enough to begin to soften the mushrooms, remove from heat and set aside.
Add the remaining one tablespoon olive oil to pan and return to medium high heat, add onions, garlic, and chopped mushroom stems to pan and sauté until softened, about 2-3 minutes. Stir frequently so they don’t burn.
Add the white wine to the pan and cook for 3-4 minutes, reducing liquid by half. Add broth, soy sauce and mustard to pan and cook for 2-3 minutes. Then add the mushrooms and bring to a low boil. Cover with a lid and simmer for five minutes.
Mix together the cornstarch with ¼ cup warm water. Add to pan and continue cooking, stirring frequently until sauce thickens. Add salt and pepper to the pan. If the sauce is still too thin, repeat the same process with the cornstarch an additional one tablespoon of cornstarch mixed with water until you reach the desired thickness.
When sauce is thickened, remove from heat and let cool until no longer bubbly. Stir in sour cream and the green onions. Stir to combine.
Serve alone or over noodles or rice.
Notes
Store the sauce separate from whatever you plan to serve it over such as pasta or rice. This makes it easier to reheat and also keeps prevents the other ingredients from soaking up all the sauce.
Use more flavorful mushrooms such as cremini, portobellos, or shiitake mushrooms to make plant-based mushroom stroganoff.
Cook the mushrooms over medium-high heat so they get nicely browned. If your skillet or pot is on the small side, cook them in batches. If overcrowded in the pan the mushrooms will steam rather than pan fry.
Season the stroganoff at the end of cooking. It’s not a good idea to cook mushrooms with salt, plus you want to wait until all the other ingredients are added to see how much salt the dish needs.