The coconut milk gives the dish an element of creaminess (don’t worry, it doesn’t have a strong coconut flavor). The mushrooms are meaty and full of umami. The garlic, thyme, and sage add complexity and bring the dish together. It’s both healthy and indulgent. This is the perfect comfort food for a cold winter day. It is easy to make and comes together in just 45 minutes, so it makes for a great weeknight dinner.
All About the Mushrooms
I love to use mushrooms as a satisfying alternative to beef because of their meaty tender texture and umami. They are porous, so they can soak up a lot of flavors as they cook. Here are some things to consider when choosing, prepping, and cooking mushrooms: Buying mushrooms: Mushroom stroganoff is usually made with baby bella mushrooms. When buying mushrooms, choose ones that feel firm, have a smooth cap, and aren’t slimy. Shiitake and portobello mushrooms would also work here. Cleaning mushrooms: Mushrooms are very porous, so they can soak up water and become soggy if you wash them with water. Instead of rinsing your mushrooms under water, I recommend wiping them off with a damp paper towel. Adding salt: Add salt to the mushrooms after they are fully cooked. This results in mushrooms with a meatier texture and more concentrated flavor. Crowding the pan: When cooking your mushrooms, make sure not to overcrowd the pan because this will prevent the mushrooms from searing and reaching optimal texture. You want each mushroom slice to touch the pan.
Picking the Best Ingredients
This recipe comes together very quickly and is great for a beginner vegan cook, but it is still important to use the right ingredients to make sure it comes out perfect. Here are some of my suggestions:
Use a dry white wine, like Pinot Grigio or Sauvignon Blanc. Sweet white wines (like Rieslings) may caramelize and add unwanted sweetness. Oaky white wines (like certain Chardonnays) become bitter when reduced. Classic stroganoff is made with short egg noodles. For this vegan recipe, I would recommend a short pasta like rotini or farfalle, rather than a long pasta like fettuccine or spaghetti, to replicate the texture of egg noodles.Use full-fat coconut milk rather than lite coconut milk for maximum creaminess.
Ways to Adapt This Recipe
This recipe can be adapted to fit your dietary restrictions and preferences. Here are some ideas:
To make this recipe gluten-free, use an all-purpose gluten-free flour blend to thicken the sauce and serve the mushroom sauce over gluten-free pasta or rice. If you want more protein, you can add frozen peas. Stir them in after seasoning the sauce with salt and black pepper, while the stroganoff is still hot.Instead of coconut milk, you can use vegan sour cream. I recommend a brand called Follow Your Heart.If you do not want to add wine, you can add an additional 1/4 cup of vegetable stock.
Serving Suggestions
Vegan Mushroom Stroganoff is a rich meal, so try serving it with light vegetables, like roasted broccoli, steamed green beans, or a simple salad. I’d pair this dish with a full-bodied red wine, like Cabernet Sauvignon, Merlot, or Malbec.
Make It Ahead, But Store Separately
Vegan Mushroom Stroganoff can be made ahead and stored in an airtight container in the fridge for two to three days. But! Store the mushroom sauce separate from the pasta. When you are ready to serve, heat the mushroom sauce on the stove over low heat for 3 to 5 minutes, until smooth and warm. Once the sauce is warmed through, add the pasta, stir, and let it heat for 2 to 3 minutes.
So Satisfying! So Vegan!
Vegan Sloppy Joes Vegan Chickpea Minestrone Vegan Stuffed Squash with Brown Rice and Mushrooms Smoky Vegan Lentil Stew Vegan Mushroom Barley Soup
Add the garlic and mushrooms, and sauté for 5 to 8 minutes, until the mushrooms are browned and tender. Stir in the thyme and sage, and cook for an additional minute until fragrant.
