Mushroom Stroganoff

Servings: 4 | 30 minutes | 450 kcal

Stroganoff is a Russian dish that originated in the 19th century. It traditionally consisted of sliced beef cooked with onions, mushrooms, and smetana (a type of sour cream). This vegan version uses a plant-based sour cream and mushrooms to achieve the same rich and creamy flavors.

The original version of this recipe was a hit at a vegan cooking class I hosted. Many participants were amazed at how creamy and delicious a plant-based stroganoff can be, and several have since made it a staple in their own homes.

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
16 ounces mushrooms, sliced
1 cup vegan sour cream
1 cup vegetable broth
1 tablespoon soy sauce
2 tablespoons all-purpose flour
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon fresh parsley, chopped
8 ounces egg-free fettuccine, cooked

Instructions

In a large skillet, heat olive oil over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for an additional 1 minute.
Add sliced mushrooms and cook for 5-7 minutes until softened and browned.
In a small bowl, mix together the vegan sour cream, vegetable broth, soy sauce, flour, smoked paprika, black pepper, and salt.
Pour the sauce mixture over the mushrooms in the skillet and bring to a boil.
Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.
Serve the mushroom stroganoff over cooked fettuccine and garnish with chopped fresh parsley.