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My mushroom Stroganoff has become the family favorite on cold winter evenings. This plant-based version keeps all the deliciousness of the original Russian dish with its smooth sauce and tasty mushrooms. I love it because it's so easy to make and brings that comforting feeling we all need, whether it's a busy weeknight or a cozy weekend at home.
Plant-Based Wonder
This recipe is my little vegan gem that wins over even the meat lovers. The mushrooms bring that deep, comforting taste we all crave while my creamy sauce gently coats the pasta. It's my go-to for friendly meals that everyone at the table enjoys, no matter if they're vegetarian or not.
Pantry Essentials
- Baby Bella Mushrooms: 650g for their melt-in-your-mouth texture and rich flavor.
- Onion: A nice 300g one that fills the kitchen with amazing smells.
- Garlic: 4 cloves to add personality to the dish.
- Wide Pasta: 454g of ribbons that grab the sauce perfectly.
- Thyme: 1.5 teaspoons fresh for that garden aroma.
- Tarragon: 1.5 teaspoons bringing its special touch.
- Dijon Mustard: 1 tablespoon to wake up the flavors.
- Vegan Worcestershire: 1 tablespoon for depth.
- Miso Paste: 1 tablespoon, my hidden trick.
- Sherry: 2 tablespoons for complex flavor notes.
- Plant Butter: 70g for softness.
- Flour: 70g to thicken the sauce nicely.
- Veggie Broth: 472ml, the sauce foundation.
- Vegan Sour Cream: 130g for that final creaminess.
- Parsley: A good handful to brighten up the dish.
Simple Road to Flavor
- The Fragrant Start
- I first melt my plant butter and cook the onion until it turns see-through, about 5 minutes. I throw in my herbs, salt and pepper.
- The Mushrooms
- I brown my mushrooms until they're soft, then mix in the garlic. A splash of sherry works its magic.
- The Creamy Sauce
- I stir in flour, let it cook briefly, then add my broth while stirring for a smooth sauce.
- The Pasta
- Meanwhile, I cook my pasta until just firm following the package directions.
- The Flavors
- I boost my sauce with Worcestershire, mustard and miso, then let everything bubble gently.
- The Final Touch
- I finish with vegan sour cream and pour over my pasta with a sprinkle of parsley.
My Cooking Tips
I always pick really fresh, firm mushrooms for the best results. The key is cooking the sauce on low heat while stirring often. I taste as I go to get the seasoning just right - that's how you nail it every time.
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Tasty Pairings
I often serve my Stroganoff with steamed veggies or a crisp salad. Some homemade bread for soaking up the sauce is always a hit at my table.
Frequently Asked Questions
- → What type of mushrooms should I use?
- Baby Bella mushrooms work great, but feel free to use button mushrooms, oyster mushrooms, or a mix to vary the flavor.
- → How do I make the sauce creamier?
- You can mix in extra vegan sour cream or a splash of coconut milk. Let it simmer down for a thicker consistency.
- → Can I make this ahead of time?
- Sure! The sauce stays fresh in the fridge for 2-3 days. Reheat gently, adding a little broth to loosen it up, and cook fresh noodles when serving.
- → What can I use instead of sherry?
- Dry white wine or diluted white wine vinegar works. For an alcohol-free option, try veggie broth with a dash of balsamic vinegar.
- → Do I need egg-free pasta?
- Yes, if you're keeping it vegan. Wide noodles are ideal, but any egg-free pasta works perfectly.