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Creamy Mushroom Stroganoff Recipe You’ll Adore

Mushroom Stroganoff
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Creamy and satisfying Mushroom Stroganoff recipe. A plant-based twist on the classic, made with tender mushrooms and coconut milk.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium white onion, finely diced
  • 4 garlic cloves, minced
  • 1 pound assorted mushrooms (shitake, chestnut, white), sliced
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 cup canned full-fat coconut milk
  • 2 teaspoons Dijon mustard
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon nutritional yeast (optional)
  • Cooked pasta or rice for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a skillet over medium heat. Add onions and cook until translucent, about 4 minutes. Stir in garlic and cook for another minute.
  2. Add sliced mushrooms and let cook undisturbed for 2 minutes to sear. Stir occasionally until golden and moisture evaporates, about 8 minutes.
  3. Add smoked paprika, salt, and pepper. Sprinkle in flour and stir for 1 minute to coat.
  4. Gradually pour in vegetable broth while stirring, then add coconut milk, Dijon mustard, soy sauce, and nutritional yeast if using. Stir to combine.
  5. Bring to a gentle simmer and cook 5–7 minutes until sauce thickens.
  6. Spoon over pasta, rice, or potatoes. Garnish with fresh parsley.

Notes

    Nutrition

    Find it online: https://bakerslider.com/mushroom-stroganoff/

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