Wild Mushroom Stroganoff
A rich creamy mushroom stew served over your favorite pasta makes a perfect lunch or dinner.
Ingredients
Vegan Worcestershire sauce
- 2 Tbsp white vinegar
- 1 Tbsp soy sauce
- 1 Tbsp ketchup
- 1 tsp chili paste or cayenne pepper
Stroganoff vegetables
- 3-4 shallots finely sliced
- 3 cloves of garlic minced
- 2 cups sliced mushrooms (baby bella, fresh shiitake, chanterelles etc.)
Broth
- 2 cups vegetable broth (like Better than Bouillon)
- 1 Tbsp Dijon mustard
- 1 tsp black pepper
- 1/2 cup vegan sour cream or 2 tbsp cornstarch
Pasta
- 1 pound Fettucine, butterfly or linguine
Garnish
- 1/2 cup minced fresh parsley.
Instructions
Prepare the worcestershire sauce
- Mix 2 tbsp white vinegar, 1 tbsp soy sauce, 1 tbsp ketchup, 1/2 tsp chili paste in a small bowl and set aside.
Cook the pasta
- Fill a large stockpot with salted water, bring to a boil and cook the pasta according to the instructions on the package.
- When the pasta is cooked but at dente, drain and set aside.
Prepare the mushrooms
- Heat up 1/4 cup of oil, pan fry the 3-4 sliced shallots for a minute or two, add the minced garlic.
- Add the sliced mushrooms and mix. They will release their juices.
- After the juices have evaporated it is time to deglaze using the broth, homemade worcestershire sauce, mustard.
- To thicken the stew, either add the cornstarch mixed with 2 tbsp of water or add the dairy-free sour cream.
- Stir the mushroom mixture until it starts to thicken.
- Pour over hot pasta and sprinkle some fresh parsley over the top. Serve immediately.
Notes
NOTE: if you are using vegetable protein like tempeh slices, or vegetable ground round, just stir fry with shallots and garlic at first with a little oil and some soy sauce to coat.
Use gluten-free pasta or rice for a gluten-free version.
Tried this recipe?Let us know how it was!