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Creamy Vegan Mushroom Stroganoff - Cozy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mushrooms (1.5 lbs / 680 g): Cremini or baby bella are great; mix in shiitake or oyster for variety.
  • Onion (1 medium), thinly sliced.
  • Garlic (3–4 cloves), minced.
  • Olive oil or vegan butter (2–3 tbsp) for sautéing.
  • Tamari or soy sauce (2 tbsp) for umami.
  • Dijon mustard (1 tbsp) for tang and depth.
  • Smoked or sweet paprika (1 tsp) for warmth.
  • Thyme (1 tsp dried or 1 tbsp fresh), optional but lovely.
  • Vegetable broth (1.5 cups / 360 ml) to build the sauce.
  • Cornstarch or arrowroot (1.5 tbsp) for thickening.
  • Cashew cream (3/4 cup) or full-fat coconut milk (1 cup): See note below.
  • Lemon juice (1–2 tbsp) or a splash of white wine vinegar for brightness.
  • Fresh parsley (a small handful), chopped.
  • Salt and black pepper to taste.
  • For serving: Cooked wide noodles, pasta, rice, or mashed potatoes.

Method
 

  1. Prep the mushrooms. Wipe them clean and slice thickly so they keep some bite. Thin slices can get soggy.
  2. Sweat the onions. Warm a large skillet over medium heat with 1 tbsp oil. Add onion and a pinch of salt. Cook 5–7 minutes until soft and translucent.
  3. Sear the mushrooms in batches. Add another tbsp oil, then half the mushrooms. Let them sit for 2–3 minutes before stirring so they brown. Cook 5–6 minutes, remove to a bowl, and repeat with the remaining mushrooms.
  4. Add garlic and seasonings. Return all mushrooms to the pan with the onions. Stir in garlic, thyme, paprika, and a few grinds of pepper. Cook 1 minute until fragrant.
  5. Deglaze and build flavor. Add tamari/soy and 1/2 cup of the broth. Scrape up any browned bits from the pan.
  6. Thicken the sauce. Whisk cornstarch into the remaining 1 cup broth until smooth. Pour into the pan, stirring as it simmers for 2–3 minutes until slightly thickened.
  7. Make it creamy. Lower the heat and stir in cashew cream or coconut milk along with Dijon. Simmer gently 2–3 minutes. Avoid boiling to keep it silky.
  8. Finish and balance. Add lemon juice, taste, and adjust salt, pepper, and acidity. The flavor should be savory with a clean, bright finish.
  9. Serve. Spoon over noodles, rice, or potatoes. Top with parsley and an extra pinch of pepper.