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My mushroom Stroganoff has become the darling of winter nights in my kitchen. This plant-based take keeps all the rich flavors of the classic Russian dish with its velvety sauce and tasty mushrooms. I love it because it's so easy to make and brings such comfort whether it's a weeknight dinner or a cozy weekend treat.
Plant-Based Delight
This recipe is my little vegan gem that wins over even hardcore meat-eaters. The mushrooms bring that deep, comforting taste we all crave while my creamy sauce gently coats the pasta. It's my go-to for friendly meals that everyone at the table loves, whether they're vegetarian or not.
Pantry Gems
- Baby Bella Mushrooms: 650g for their melt-in-mouth feel and rich flavor.
- Onion: A nice 300g one that fills the kitchen with aroma.
- Garlic: 4 cloves to add personality to the dish.
- Wide Pasta: 454g of ribbons that grab the sauce perfectly.
- Thyme: 1.5 tsp fresh for that garden scent.
- Tarragon: 1.5 tsp bringing its special touch.
- Dijon Mustard: 1 tbsp to wake up the flavors.
- Veggie Worcestershire Sauce: 1 tbsp for depth.
- Miso Paste: 1 tbsp my hidden magic ingredient.
- Sherry: 2 tbsp for complex taste notes.
- Plant Butter: 70g for that soft feel.
- Flour: 70g to thicken the sauce nicely.
- Veggie Stock: 472ml as our sauce foundation.
- Vegan Sour Cream: 130g for that final smoothness.
- Parsley: A good handful to brighten up the dish.
Steps Toward Yumminess
- The Fragrant Start
- I first melt my plant butter and cook my onion until see-through for about 5 minutes. Then I add my herbs, salt and pepper.
- The Mushrooms
- I brown my mushrooms until they're soft, then put in the garlic. A splash of sherry and the magic happens.
- The Creamy Sauce
- I mix in flour, let it cook a bit, then pour in my stock while stirring for a smooth sauce.
- The Pasta
- Meanwhile I cook my pasta until it's still a bit firm, following package directions.
- The Flavors
- I boost my sauce with Worcestershire, mustard and miso, then let it bubble gently.
- The Final Touch
- I finish with vegan sour cream and pour over my pasta with a sprinkle of parsley.
My Little Tricks
I always pick really fresh, firm mushrooms for the best results. The key is cooking the sauce slowly and stirring it often. I taste it a lot to get the seasoning just right—that's how you make it perfect.
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Serving Suggestions
I often pair my Stroganoff with steamed veggies or a crisp salad. Some homemade bread for soaking up sauce is always a hit at my table.
Frequently Asked Questions
- → What kind of mushrooms can I pick?
- Baby Bella mushrooms work great, but you can try button mushrooms, oyster mushrooms, or a mix. Each type brings its own flavor.
- → How can I make the sauce thicker?
- Stir in extra vegan sour cream or coconut milk. Let the sauce simmer longer to reach the consistency you want.
- → Can I make this ahead of time?
- Absolutely. The sauce keeps well in the fridge for 2-3 days. Warm it up slowly, adding a little broth if needed, and cook noodles fresh.
- → What’s a good substitute for sherry?
- Dry white wine or diluted white wine vinegar works well. If you’re skipping alcohol, use veggie broth with a splash of balsamic vinegar.
- → Are egg-free noodles really necessary?
- For a fully vegan version, stick to egg-free pasta. Wide noodles feel traditional, but any vegan-friendly pasta works.