Creamy Vegan Mushroom Stroganoff

Equipment

• ✓ Large frying pan or sauté pan
• ✓ Large saucepan
• ✓ Chef’s knife
• ✓ Chopping board
• ✓ Wooden spoon or silicone spatula
• ✓ Small mixing bowl
• ✓ Whisk
• ✓ Colander
• ✓ Kitchen scale
• ✓ Measuring jug

Ingredients

• For the Stroganoff
• 600 g mixed mushrooms, sliced
• 150 g onion, finely sliced
• 15 g garlic, minced
• 30 ml olive oil
• 10 g tomato paste
• 8 g smoked or sweet paprika
• 5 g Dijon mustard
• 15 ml tamari or soy sauce
• 300 ml vegetable stock
• 200 ml unsweetened plant-based cooking cream
• 10 g cornstarch
• 20 ml cold water
• 3 g fine salt, adjust to taste
• 1 g freshly ground black pepper
• 10 ml fresh lemon juice
• For Serving
• 300 g egg-free pasta or noodles
• 15 g fresh parsley, chopped
• Freshly ground black pepper, for finishing

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Brown mushrooms in batches for maximum flavour.
Use a wide pan so excess moisture evaporates quickly.
Do not continuously stir mushrooms while browning.
Add plant cream over moderate heat to maintain a smooth sauce.
Add lemon juice at the end to balance the richness.
Adjust sauce consistency with reserved pasta water if required.

Ingredient choices: Use a mixture of firm mushrooms if available and cut larger caps into substantial slices. Unsweetened cooking cream is important: sweetened plant drinks give an unsuitable flavour and a thinner sauce. Egg-free pasta is not automatically gluten-free, and ordinary soy sauce may contain wheat.

Cooking control: Brown mushrooms in batches before building the sauce. The pan should sound like a steady sizzle rather than a quiet simmer in mushroom liquid. Mix cornflour with cold water before adding it, and bring the sauce to the gentle simmer needed to thicken it.

If something goes wrong: A pale, watery sauce needs mushroom liquid reduced before cream is added. If the finished sauce becomes too thick, loosen it with a little pasta cooking water or stock. Add lemon gradually off strong heat and taste before increasing the paprika.

Ingredient Substitutions

• ↔ Mixed mushrooms → button or chestnut mushrooms
• ↔ Plant cooking cream → unsweetened oat or soy cream
• ↔ Tamari → soy sauce
• ↔ Dijon mustard → wholegrain mustard
• ↔ Cornstarch → potato starch
• ↔ Pasta → rice
• ↔ Pasta → mashed potatoes
• ↔ Parsley → fresh chives
• ↔ Lemon juice → mild white wine vinegar

Food Safety & Doneness

Clean mushrooms thoroughly before cooking.
Cook mushrooms until thoroughly heated and well browned.
Keep plant-based cream refrigerated before use.
Do not leave the finished sauce at room temperature for prolonged periods.
Cool leftovers promptly before refrigeration.
Reheat stored stroganoff until piping hot throughout.

Serving & Plating

Place pasta neatly in a warm shallow bowl.
Spoon the creamy mushroom stroganoff generously over the centre.
Keep several browned mushroom slices visible on top.
Finish with parsley and freshly ground black pepper.
Serve immediately while the sauce is glossy and creamy.

Coat the cooked pasta shortly before serving and finish with parsley. For a gluten-free variation, specify suitable pasta, tamari, stock and every packaged ingredient.

Storage

Cool promptly and refrigerate in a covered food-safe container.

Use within 3 days for best quality.

Store pasta separately from the sauce where possible.

Reheat gently over medium-low heat and add a small amount of vegetable stock or plant cream if the sauce becomes too thick.

Nutrition & Dietary Information

Carbohydrates: 68 g

Fat: 17 g

Allergens: Soy — if soy-based tamari or cream is used Mustard Gluten — if regular wheat pasta or soy sauce is used

Approximate per serving including pasta:

Calories: ~470 kcal
Protein: ~14 g
Carbohydrates: ~68 g
Fat: ~17 g
Fibre: ~7 g

Values vary depending on pasta and plant-cream brands.