Mushroom Stroganoff
This rich and zesty mushroom stroganoff has unique and complex flavor. It can be eaten regularly with minimal ingredients for meal planning or fancied up with a few more to add depth for special occasions. It's also whole food, plant based and oil-free!
Equipment
- large saute pan
Ingredients
- 2 large leeks cleaned and sliced [note#1]; sub 3 small-med leeks, 3 shallots, or 1 large onion [note#2]
- 6 cloves garlic minced
- 20 ounces mixed mushrooms [note #3]
- 1 tsp dried thyme sub 1 tbsp fresh
- 1 tsp paprika
- 2.5 cups vegetable broth sub water [note #4]
- 2 tbsp nutritional yeast
- 2 tbsp soy sauce sub tamari for gluten free
- 1/4 cup flour all purpose or sub oat flour for gluten free
- 1/2 cup unsweetened plant milk I used almond; sub 1/2 can full fat coconut milk for added richness [note#5]
- 2 tbsp cornstarch
- 1 tbsp dried dill weed sub 3 tbsp fresh
- salt & pepper to taste
- ~7-8 cups cooked pasta of choice cooked per package directions [note#6]
Optional Additions
- 1 tbsp vegan Worcestershire sauce will offer a tangier flavor
- 1/2 tsp Dijon mustard coarse ground preferred; will add a little bit spiciness and more tang
Instructions
- In a large sauté pan, sauté leeks and garlic over medium heat until leeks have softened, about 2-4 minutes.
- Add mushrooms and cook until they have released their water, reduced, the water has cooked off and the bottom of the pan has just begun to brown, about 8-12 minutes.
- While the mushrooms are cooking mix together the vegetable broth [note #4], soy sauce, nutritional yeast, Worcestershire sauce (if using) and flour to make a roux [note#7].
- On the side, make pasta of choice per package directions.
- Add the thyme and paprika and cook for an additional 1-2 minutes, until the bottom of the pan is browned but not burning.
- Pour the roux into the pan and mix well to deglaze the bottom and remove any clumps. Add the plant milk and bring to a boil.
- While stroganoff is coming to a boil, make a slurry of cornstarch and a small amount of water (enough to make a thin paste). Once it's reached a boil, add it slowly to the pan, stirring constantly to thicken. Omit this step if using coconut milk and just bring back to a boil.
- Turn off the heat, stir in the dill and mustard, and serve over cooked pasta [note #6].
- Enjoy!
Video
Notes
- Use just the base of the leek, right to the point where it starts to change from light green to the hard, leafy part. There are two ways to clean leeks (I prefer the first because it results in small, diced pieces rather than whole, sliced rounds):
- Chop off the leaves, leave the root and cut an X lengthwise through the shaft toward the root. Pull the layers of the leek back and rinse them well to remove and dirt, sand, or grit. Then slice until you've reached the root.
- Chop off the leaves, then finely slice the leek until you've reached the root. Place your slice in a bowl of water, separating the layers and agitating them in the water to remove and dirt, sand, or grit.
- Leeks are better for this recipe as they have a milder flavor, so shallots are the better substitute, but white or yellow onion will work in its place if you don't have access to either.
- I recommend getting a variety of mushrooms to add depth of flavor, but this can also be made with just white or crimini mushrooms. I have regular access to crimini, shiitake, white, crimini & portobello so I will mix those when making this stroganoff.
- Sub 1/2 cup of chardonnay for 1/2 vegetable broth used in the roux to deglaze your pan prior to adding the roux; this will give it a deeper, more sophisticated flavor, but I personally don't find it necessary.
- Substitute coconut milk for the plant milk and cornstarch. This will result in a creamier, richer sauce, but will be higher in fat and overall calories than the nutrition facts listed.
- I typically just make as much pasta as I'm going to eat and use the stroganoff as a sauce over the top, but if you're making the recipe for a large group and don't expect leftovers, you can add the pasta to the pan and stir everything together evenly before serving.
- A roux is traditional a combination of flour and fat, cooked together to thicken a sauce. Since we're not using a fat, I find it's best to make this mock 'roux' by combining the ingredients in a bowl and mixing well before adding them to the pan - this will prevent the flour from clumping in the pan when it's mixed with the warm ingredients already cooking in the pan.