How to Make the Perfect Creamy Mushroom Stroganoff
Eastern European · Medium · 35 min · 4 servings
This luxuriously creamy vegan mushroom stroganoff has all the rich savory depth of the Eastern European classic without a drop of dairy in sight. Made with a combination of mushrooms and coconut cream, this vegan recipe is a soul-warming bowl of pure comfort that comes together in under 40 minutes.
Why this recipe works
This Creamy Mushroom Stroganoff recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 500 g mixed mushrooms sliced
- 1 can coconut cream
- 400 g egg-free pasta noodles
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
Step by step instructions
Step 1: Cook the Noodles
Bring a large pot of salted water to a boil and cook the egg-free pasta noodles according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking. Set aside while you prepare the vegan mushroom sauce.
Step 2: Caramelize the Onions and Mushrooms
Heat 2 tablespoons of oil in a large wide pan over high heat. Add the sliced onions and cook for 5 minutes until golden. Add the sliced mushrooms in a single layer and cook without stirring for 4 to 5 minutes until deeply browned and caramelized.
Step 3: Build the Sauce
Add the garlic, smoked paprika, soy sauce, and Dijon mustard to the pan and stir for 1 minute. Pour in the coconut cream and stir everything together. Reduce heat to medium and simmer for 8 to 10 minutes until the sauce thickens into a rich creamy stroganoff.
Step 4: Combine and Finish
Add the cooked noodles directly to the creamy mushroom sauce and toss to coat thoroughly. Season generously with salt and black pepper. Serve this vegan stroganoff hot, garnished with fresh parsley and a dusting of extra smoked paprika.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- coconut cream → cashew cream made from blended soaked cashews and water for a less coconutty flavor
- mixed mushrooms → cremini mushrooms alone work perfectly well and are more budget-friendly
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Crowding the mushrooms in the pan which causes them to steam in their own liquid instead of caramelizing and developing the deep savory umami flavor this dish depends on
- Adding the coconut cream over too high a heat which can cause it to split and become grainy rather than staying smooth and creamy
Nutrition facts
Per serving: 460 calories, 14g protein, 58g carbs, 20g fat, 6g fiber.
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