Description
A comforting vegan Mushroom Stroganoff that brings warmth and nostalgia, featuring tender mushrooms in a creamy sauce served over pasta or rice.
Ingredients
Scale
- 2 teaspoons olive oil
- 400 grams (4 cups) mushrooms, finely chopped (Cremini, Portobello, or a mix)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon sea salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon smoked paprika
- Pinch hot pepper flakes, optional
- 200 ml (3/4 cup) dry white wine (like Sauvignon Blanc)
- 2 teaspoons Dijon mustard
- 200 ml (3/4 cup) smetana, sour cream, heavy cream, or vegan cooking cream
- 1/2 lemon, juice only (1–2 tablespoons, to taste)
- Parsley, for serving
- Wide pasta or rice for serving
Instructions
- Heat a large frying pan over medium-high heat until hot.
- Add the olive oil and mushrooms; cook for 8-10 minutes until browned.
- Reduce heat to medium, add the onion, and sauté for 6-8 minutes until translucent.
- Stir in garlic, salt, pepper, sweet and smoked paprika, and optional hot pepper flakes. Cook for 1 minute.
- Boil water for pasta and cook according to package instructions.
- Deglaze the pan with white wine, scraping up bits, and reduce by half (about 3-4 minutes).
- Stir in mustard, cooking cream, and lemon juice. Adjust seasoning.
- Serve the sauce over pasta or rice, topped with parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mushroom Stroganoff, Vegan Comfort Food, Easy Weeknight Dinner
