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One of my favorite ingredients to cook with is mushrooms. Sure, mushrooms are weird little rubbery fungi, but if you toss them in a hot pan with some olive oil and garlic and cook them down, your taste buds will be treated to one of the most delicious foods on the planet! The resulting aroma is also indescribably amazing. If it were acceptable, I would bottle up this scent into a perfume and spritz it on my neck and wrists daily. I’d probably call it Shiitake No. 5 (trademark pending).
So, yeah, mushrooms are the star of this Creamy Vegan Mushroom Stroganoff, which is my lightened up (but no less indulgent) spin on the classic Russian meat-and-cream stew. You can use fancy wild mushrooms or stick with everyday button mushrooms (I like to use a combination of both). Just be sure to wait until the last minute of cooking the mushrooms to add the salt--if you salt mushrooms at the start of cooking, it draws their moisture out and prevents them from getting meaty and browned.
The next star ingredient is full-fat coconut milk, which lends this dish an incredibly creamy texture and rich mouthfeel. And I promise you, you won’t miss the dairy! The stroganoff sauce ends with nutritional yeast for cheesiness and tahini for even more creaminess, with a final hit of Dijon mustard, which freshens up the richness and balances out all of the flavors.
I like to serve this over hot fettuccine or linguine for the ultimate comfort food, but you can serve it over rice, millet, or quinoa to keep it gluten-free.
- 2 tablespoons olive oil, divided
- 2 large leeks, cleaned, trimmed, and diced
- 6 cloves garlic, minced
- 20 ounces mixed mushrooms, sliced
- 1 teaspoon dried thyme, or 1 tablespoons fresh thyme leaves, minced
- 1 teaspoon kosher salt, divided and more to taste
- 1 1/ 2 cups low-sodium vegetable broth, or water
- 2 tablespoons tamari, or soy sauce
- 1 tablespoon vegan Worcestershire sauce, optional, omit if gluten free
- 1/ 4 cup all-purpose flour, or gluten-free all-purpose flour (or 2 tablespoons cornstarch)
- 1/ 2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 1 (13.5 ounce) can full fat coconut milk
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
- 1/ 2 teaspoon Dijon mustard, or coarse-grain mustard
- 10-12 ounces pasta, or your favorite grain
- Fresh parsley, chopped, for garnish, optional
- Vegan Parmesan cheese, for garnish, optional
Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions. Drain and keep warm. If needed, toss your pasta with a bit of oil to prevent sticking.
Heat large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 tablespoon of the olive oil. Once the oil is shimmering, add leeks and sauté for 2-3 minutes, stirring occasionally, until lightly browned. Add the remaining 1 tablespoon of olive oil, along with the garlic, mushrooms, and thyme, and stir to combine. Sauté for 4-5 minutes or until the mushrooms are lightly browned and tender. Add 1/2 teaspoon of the kosher salt and cook for one more minute.
While the mushrooms are cooking, mix together the vegetable broth, tamari or soy sauce, Worcestershire sauce (if using), and flour or cornstarch in a measuring cup or bowl, whisking to combine.
Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Allow the sauce to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
Pour the vegetable broth-flour mixture into the pan and whisk to combine, ensuring there are no flour clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, the remaining ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
Stir in the Dijon mustard and taste for seasonings, adding more salt as needed. Garnish with parsley and vegan Parmesan if desired.