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Mushroom Stroganoff: 7 Steps to Comforting Vegan Bliss

Mushroom Stroganoff
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This creamy, hearty Mushroom Stroganoff is the ultimate vegan comfort food. Made with a mix of shiitake, cremini, and chestnut mushrooms in a silky coconut milk sauce, it’s rich, flavorful, and perfect for cozy dinners or healthy weeknight meals.

Ingredients

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  • 2 tablespoons olive oil or vegan butter
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups cremini mushrooms, sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup chestnut mushrooms, sliced
  • 1 tablespoon flour (or gluten-free substitute)
  • 1 cup vegetable broth
  • 1 cup full-fat coconut milk (or vegan sour cream)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • Fresh thyme or parsley, for garnish
  • 8 oz pasta, egg noodles, or rice (gluten-free optional)

Instructions

  1. Heat olive oil in a large pan over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
  2. Add all mushrooms and cook for 8–10 minutes until golden and most liquid has evaporated.
  3. Stir in flour and cook for 1 minute. Then add soy sauce, Dijon mustard, salt, and pepper.
  4. Gradually pour in vegetable broth while stirring, followed by coconut milk. Mix until smooth and creamy.
  5. Let simmer for 5–7 minutes until the sauce thickens to your liking.
  6. Toss with cooked pasta or rice, garnish with parsley or thyme, and serve warm.

Notes

    Nutrition

    Find it online: https://quizsavor.com/mushroom-stroganoff/

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