Indulge in a rich and creamy vegan mushroom stroganoff that's perfect for any night of the week! With a delightful blend of mixed mushrooms, garlic, and coconut milk, this dish brings comfort and flavor to your table. It's easy to make and pairs wonderfully with your favorite pasta. Ready to impress your family? Click through to discover the full recipe and enjoy a bowl of cozy goodness tonight!
500g mixed mushrooms (such as cremini, shiitake, and button), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup vegetable broth
1 cup creamy coconut milk
2 tablespoons soy sauce or tamari (for gluten-free)
1 tablespoon Dijon mustard
2 teaspoons dried thyme
2 tablespoons olive oil
250g pasta of your choice (fettuccine or egg noodles work wonderfully)
Salt and freshly cracked black pepper to taste
Fresh parsley, finely chopped (for garnish)
![- 500g mixed mushrooms (cremini, shiitake, button) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup creamy coconut milk - 2 tablespoons soy sauce or tamari - 250g pasta (fettuccine or egg noodles) - 1 tablespoon Dijon mustard - 2 teaspoons dried thyme - Salt and freshly cracked black pepper When I create Mushroom Stroganoff, I start with fresh, mixed mushrooms. Using cremini, shiitake, and button mushrooms gives depth to the dish. I finely chop one medium onion and mince three cloves of garlic for a strong base flavor. Next, I gather my additional ingredients. I use one cup of vegetable broth for richness and one cup of creamy coconut milk for a smooth texture. Adding two tablespoons of soy sauce or tamari enhances the umami taste. For the pasta, I prefer 250g of fettuccine or egg noodles. They hold the sauce well. I also use one tablespoon of Dijon mustard and two teaspoons of dried thyme to add layers of flavor. Finally, I season with salt and freshly cracked black pepper to taste. This recipe is simple, yet it brings so much joy. If you want to explore cooking this dish, check out the Full Recipe for all the steps! - Bring salted water to a boil. - Cook pasta until al dente, about 8-10 minutes. - Drain and reserve a cup of pasta water. - Heat olive oil in a skillet over medium heat. - Add onions and garlic, sauté until they are soft. - Incorporate mushrooms, cooking until golden-brown, about 5-7 minutes. - Add vegetable broth, coconut milk, soy sauce, and mustard to the skillet. - Bring to a gentle simmer, allowing flavors to mix well. - Let the sauce thicken for 5-8 minutes, then season to taste. - Mix cooked pasta with the sauce in the skillet. - Adjust the consistency with reserved pasta water if needed. - Garnish with fresh parsley before serving. Follow these steps closely for a delicious outcome. For a full recipe, check the detailed instructions above. To thicken your sauce, simmer it longer. The heat will help it reduce. If you want it creamier, add a splash more coconut milk. Always keep stirring to avoid sticking. Cooking pasta al dente is key. This means it should be firm to the bite. It will soak up the sauce without getting mushy. If you follow these steps, your dish will have the perfect texture. Adding herbs can boost flavor. Try fresh thyme or parsley for bright notes. A pinch of smoked paprika can add depth too. Adjust the salt and pepper to your taste. Start with a little, then add more as needed. Taste as you go; this is important. Each ingredient brings its unique flavor. Make sure they all shine in the dish. Serving in deep bowls works best for this dish. It keeps the sauce around the pasta. You can drizzle a bit of olive oil on top before serving. For garnishing, sprinkle fresh parsley on each plate. You can also add a few extra sautéed mushrooms for a pop. A touch of color adds appeal and makes it look gourmet. For the full recipe with detailed steps, refer to the [Full Recipe]. {{image_4}} You can make this dish vegan with easy swaps. Use different plant-based cream options like cashew cream or almond milk. These options add a nice touch. If you want a savory flavor, substitute soy sauce with coconut aminos. This change keeps the dish gluten-free and adds a hint of sweetness. Want to boost the protein? Mix in tofu or tempeh. Both options soak up flavors well. You can also add cooked lentils. They add texture and a hearty feel. It’s an easy way to make your meal more filling. If you need gluten-free options, choose gluten-free pasta. Many brands offer great choices. You can also thicken the sauce with cornstarch or arrowroot powder. Just mix it with cold water first. This way, you avoid using flour while keeping the sauce creamy. For the full recipe, check out the [Full Recipe]. Store leftover Mushroom Stroganoff in an airtight container. It keeps well in the fridge for up to three days. When you want to eat it, just take it out and let it sit for a few minutes. This helps it warm up faster. Always check for any signs of spoilage before enjoying. To freeze Mushroom Stroganoff, let it cool completely. Then, place it in a freezer-safe container. You can freeze it for up to three months. When you’re ready to eat, take it out of the freezer and put it in the fridge overnight to thaw. For a quick thaw, place the container in cold water for a few hours. Reheat Mushroom Stroganoff on the stove for the best texture. Use low heat and stir often. If it seems too thick, add a splash of vegetable broth or water. You may want to taste it again and adjust the seasoning after reheating. This ensures all flavors shine through. You can use almond milk or soy milk. These options offer a lighter taste. If you want creaminess, try cashew cream. Each choice brings a unique flavor. Almond milk adds a nutty touch, while soy milk is more neutral. Cashew cream gives a rich, thick texture. For a closer match, blend soaked cashews with water. This creates a cream that mimics coconut milk well. Yes, you can prepare Mushroom Stroganoff in advance. Cook the pasta and sauce separately. Keep them in separate containers in the fridge. When you’re ready to eat, combine them in a skillet. Heat gently on low heat. You may need to add a splash of water or broth to loosen the sauce. This keeps the pasta from getting too dry. Traditional Mushroom Stroganoff uses egg noodles or wheat pasta. This means it’s not gluten-free. To make it gluten-free, use rice noodles or gluten-free pasta. Many brands offer great options that taste good. Always check labels to avoid gluten. This way, everyone can enjoy a tasty meal without worry. In this article, we explored a delicious Mushroom Stroganoff recipe. We discussed key ingredients, cooking steps, and tips for perfect texture and flavor. You learned about variations for vegan, protein-rich, and gluten-free options. Proper storage methods were also shared to keep your dish fresh. Overall, this recipe offers a warm, comforting meal full of flavor. With these steps, you can enjoy a home-cooked dish that’s easy to make and satisfying. Dive in and start cooking!](https://mealinmoments.com/wp-content/uploads/2025/06/fdd847b1-8a68-48d5-8afc-35e6fa7260af-250x250.webp)