Hearty, savory and oh so delicious, this vegetarian Mushroom Stroganoff gives the beef version a run for its money. Turns out that mushrooms, with all of their savory, umami flavor, are the perfect substitute for this classic dish, and are significantly more healthy and cost effective in comparison.
This recipe is specifically for the sauce, as I’m leaving it up to you on how you want to serve it. While I served this incredible sauce with some gluten free noodles, it would also be great over potatoes or rice.
This recipe takes about 30 minutes from start to finish, so let’s get cooking!
Mushroom Stroganoff
Author: The Lean Clean Eating Machine
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4-6
Gluten free, dairy free, grain free and vegan.
Ingredients:
- 2 tablespoons avocado or olive oil; divided
- 1 sweet onion; finely chopped
- 4 cloves garlic; smashed and minced
- 18oz brown mushrooms; stems removed and thinly sliced (this was 1 whole large pack of brown mushrooms from Costco, but you could buy them pre-sliced for an even shorter prep time)
- 1 1/2 cups low sodium vegetable broth
- 3 tablespoons liquid aminos or soy sauce
- 2 tablespoons cornstarch or arrowroot starch
- 2 teaspoons dijon mustard
- 2 tablespoons nutritional yeast flakes
- 1 (13.5 oz) can heavy coconut cream, or 1 1/2 cups
- 1 teaspoon paprika
- 1/4 cup flat Italian parsley + more for garnish
- Salt and pepper to taste
Instructions:
- Heat 1 tablespoon of oil in a large skillet or pan. Add in onions and sauté for three minutes, or until slightly translucent, stirring occasionally.
- Add in the remaining oil along with the garlic and sliced mushrooms, and stir to combine. Continue sautéing for an additional 5 to 7 minutes, or until mushrooms are tender.
- In a separate dish, whisk together vegetable broth, liquid aminos or soy sauce, corn starch or arrowroot starch, dijon mustard, and nutritional yeast until smooth.
- Pour mixture into the pan and stir to thoroughly combine.
- Add in your heavy coconut cream and stir to thoroughly bring together. Bring to a simmer and cook for 5 to 10 minutes, or until sauce thickens to desired consistency.
- Season with paprika, salt, and pepper to taste and add in your chopped parsley.
- Serve over cooked noodles, potatoes or rice, and garnish with some additional finely chopped parsley if desired.