Emma Vegan mushroom stroganoff recipe
Stroganoff is a famous Russian dish, named after the Stroganovs, a famous and wealthy Russian family who rose to such a level that they were answerable only to the Tsar. In the 16th and 17th centuries, they helped colonise vast areas of Russia, including Siberia and the Ural mountains and also created a school of icon painting. Outside of Russia they are most well known for Beef Stroganoff, a dish of beef chunks served in a sour cream sauce. Over time and with Western-influence the sauce has become less sour – often wine and mushrooms are added.
Sometimes it is served with rice, other recipes have it with pasta or noodles. Our take is a vegan-friendly version using mushroom as the main flavour, coconut milk to achieve the right level of creaminess, and nutritional yeast to give it a moreish, addictive quality. This recipe also includes wine but that can be excluded and the end result will be almost as good. It’s up to you whether you want it served with rice, pasta or noodles – have it with whichever you prefer.
Vegan mushroom stroganoff recipe
Ingredients
3-4 tablespoons of olive oil
4 shallots
4 cloves of garlic
400ml can coconut milk
2 tins sliced mushrooms (Approx 580g mushrooms)
120ml white wine
1 tsp paprika
½ tsp Dijon mustard
1 vegetable stock cube
2 tablespoons nutritional yeast
1 tsp dried thyme
1 tablespoon of soy sauce
300g rice (cooked to serve with the dish)
Flat-leaf parsley
Instructions
Heat the oil in a large frying pan on medium heat.
Finely chop the shallots and add to the oil.
Cook for a few minutes, then add the crushed garlic.
Cook until the onions are soft.
Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally.
Add the wine and crumbled stock cube.
Mix together and let the mixture simmer until the liquid has almost fully reduced.
Add coconut cream, mustard, thyme, nutritional yeast, soy sauce, and paprika.
Simmer until the sauce has thickened.
Sprinkle with chopped parsley.
Serve with rice, pasta, or thick noodles.
