Vegan Mushroom Stroganoff

5 from 128 votes

Vegan mushroom stroganoff with an incredibly comforting creamy texture. Silky smooth and easy to make for a perfect mid-week dinner.

Cook Time20

Total Time20

Course: Main Course

Cuisine: Russian

Keyword: vegan mushroom stroganoff

Servings: servings

Calories: 400kcal

Author: Richard Makin

Ingredients

40 g vegan butter
1 onion finely chopped
2 garlic cloves peeled and crushed
500 g mixed mushrooms halved where necessary (see recipe notes below)
3 cornichons roughly chopped
4 stalks of fresh parsley stalks and leaves separated
1 tablespoon capers
1 teaspoon english mustard
1 teaspoon paprika
50 ml dry white wine
200 ml mushroom stock or vegetable stock
Flaky sea salt and ground black pepper
250 ml vegan double cream or vegan creme fraiche
½ a lemon
2 tablespoon finely chopped fresh parsley
Cooked rice for serving

Metric - US Customary

Instructions

1. Place a large frying pan over medium heat and add the vegan butter. Once melted, add the onion and fry for a few minutes until softened. Add the garlic and fry for a further few minutes. Add the mushrooms and fry together for 2 minutes.
40 g vegan butter, 1 onion, 2 garlic cloves, 500 g mixed mushrooms
2. Add the cornichons, the stalks of the fresh parsley, the capers, mustard and paprika then stir together. Add the wine and stock, stir and then leave the pan to come to a simmer. Reduce the heat slightly and allow the liquid to reduce by about half (roughly 10 minutes).
3 cornichons, 4 stalks of fresh parsley, 1 tablespoon capers, 1 teaspoon english mustard, 1 teaspoon paprika, 50 ml dry white wine, 200 ml mushroom stock
3. Once the liquid has reduced, season to taste with the salt and black pepper then turn the heat to low and add the vegan double cream. Stir to combine and allow to heat through but don't let it boil. Remove from the heat when the dish is warmed through and add the juice of half a lemon. Stir through the parsley and serve with freshly cooked rice or tagliatelle.
Flaky sea salt and ground black pepper, 250 ml vegan double cream, ½ a lemon, 2 tablespoon finely chopped fresh parsley, Cooked rice for serving

Notes

- You can really be creative when you're selecting your mushrooms. If you want to keep it classic (like me!) stick to closed cup, brown or button mushrooms. The larger ones should be halved but it's great to have a couple of little whole guys in there too.

- I love adding cornichons and capers to my stroganoff. It not only adds a little crunch but the tang is wonderful for cutting through that earthiness of the mushrooms and the creaminess of the final dish. If you're not a fan of tangy, feel free to leave these out, but I promise you'll be pleasantly surprised if you choose to give them a go.

Nutrition