Impress your guests with this vegan mushroom stroganoff recipe
Mushroom stroganoff is a plant-based rendition of the classic Russian stroganoff, traditionally made with beef. This vegan alternative uses mushrooms to provide a similarly hearty experience. The dish is known for its rich, creamy sauce and deep, satisfying flavors. It has quickly become a staple in vegan and vegetarian diets. Ready your kitchen tools and let's embark on creating this beloved culinary delight!
Gather the following ingredients
To make this dish, you'll need two cups of sliced mushrooms, one diced onion, two minced garlic cloves, one tablespoon of olive oil, two tablespoons of all-purpose flour, one cup of vegetable broth, one tablespoon of soy sauce (or tamari for gluten-free), half a cup of coconut cream or cashew cream, fresh parsley for garnish, and salt and pepper to taste.
Preparing the vegetables
Heat the olive oil in a large pan over medium heat. Add the diced onion, cooking until it turns translucent. Ideally, this should take about three minutes. Next, stir in the minced garlic and let it cook for another minute until it becomes fragrant. Be careful to avoid burning the garlic, as this could add a bitter flavor to your dish.
Cooking the mushrooms
Add the mushrooms to the pan with the onions and garlic. Saute until they turn a deep golden brown and their moisture has evaporated, which should take about five minutes. Stir them occasionally to ensure they don't stick to the pan and that they cook evenly. This step is crucial for developing the rich flavors essential for a delicious stroganoff.
Creating the sauce
Dust the cooked vegetables with flour, stirring to coat them well. Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Introduce soy sauce or tamari now, adding that essential umami flavor. This careful process ensures a smooth sauce with the rich taste that is signature to a classic stroganoff, setting the stage for a truly satisfying dish.
Finalizing your dish
Reduce the heat and stir in the coconut or cashew cream until thoroughly combined. Let the mixture simmer gently for about five minutes, or until the stroganoff thickens to your liking. Note that it will continue to thicken as it cools. Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.
