BEST MUSHROOM STROGANOFF

I created this dish for two, but I find myself doubling the recipe because the leftovers are so darn good!  The combination of all the seasonings releases a beautiful aroma that will have you diving into this dish before it’s time to serve it up.  The creaminess of the sauce gives this the ultimate gourmet experience.  Don’t be fooled by the list of ingredients, this dish is fast to whip up and even the meat eaters will fall in love with every bite!

In large pan, sauté onion in avocado oil for 1 minute using medium heat.  Add garlic, mushrooms, salt, pepper, paprika and thyme and continue to sauté for another 2 minutes.  Mushrooms should be cooked and tender.

Add broth and scrape up any bits that might be stuck to bottom of pan.  Add mustard, wine, and cream.  Stir until cream is well incorporated.  Add sage leaves.  Turn heat down to a simmer.  Cover pan with lid and cook until cream mixture is slightly thickened.  Stir occasionally.  Add in arrowroot powder if you would like a thicker consistency.

Serve with pasta, rice, mashed potatoes or polenta.

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BEST MUSHROOM STROGANOFF

  • Author: Carla's No Place Like Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: main
  • Method: stove top
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

I created this dish for two, but I find myself doubling the recipe because the leftovers are so darn good!  The combination of all the seasonings releases a beautiful aroma that will have you diving into this dish before it’s time to serve it up.  The creaminess of the sauce gives this the ultimate gourmet experience.  Don’t be fooled by the list of ingredients, this dish is fast to whip up and even the meat eaters will fall in love with every bite!


Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 large yellow onion, sliced
  • 3 garlic cloves, finely chopped
  • 1227 g cremini mushrooms (12 mushrooms), sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme
  • ½ cup mushroom or veggie broth
  • 1 teaspoon Dijon mustard
  • ¼ cup vegan white wine
  • ½ cup full fat coconut milk (solidified cream from top of refrigerated canned coconut milk)
  • 2 fresh sage leaves
  • ½ teaspoon arrowroot powder (optional)

Instructions

  1. In large pan, sauté onion in avocado oil for 1 minute using medium heat.
  2. Add garlic, mushrooms, salt, pepper, paprika and thyme and continue to sauté for another 2 minutes.  Mushrooms should be cooked and tender.
  3. Add broth and scrape up any bits that might be stuck to bottom of pan.
  4. Add mustard, wine, and cream.  Stir until cream is well incorporated.
  5. Add sage leaves.  Turn heat down to a simmer.
  6. Cover pan with lid and cook until cream mixture is slightly thickened.  Stir occasionally.
  7. Add in arrowroot powder if you would like a thicker consistency.

 


Notes

Serve with pasta, rice, mashed potatoes or polenta.

Brands ingredients used:

Coconut milk:  Native Forest

Mushroom Broth:  Pacific

Dijon Mustard:  French’s

Avocado Oil:  Chosen

Keywords: vegan mushroom stroganoff, vegan recipe, plantbased recipe, quick dinner ideas, quick vegan dinner

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