Vegan Mushroom Stroganoff
shared by Кухня Nibblore
This hearty meat-free stroganoff gets its deep savoury flavour from well-browned mushrooms, while oat cream gives the sauce a smooth, creamy texture. Dijon mustard and a splash of lemon juice add just enough acidity to balance the richness. Serve it straight away with mashed potatoes, buckwheat or pasta for a comforting lunch or dinner. • Cook the mushrooms in batches. Overcrowding the pan makes them steam instead of brown, resulting in a less flavourful sauce. • Keep the sauce at a very gentle simmer after adding the oat cream so it stays smooth and evenly blended. • If the sauce is too thick, stir in 1–2 tablespoons of hot vegetable stock or water before serving. • Replace the button mushrooms with the same quantity of mixed oyster mushrooms and chestnut mushrooms. • Use unsweetened soya cooking cream instead of oat cream if soy is suitable for your diet. • For a gluten-free version, replace the plain flour with 2 teaspoons of cornflour and check that the stock, mustard and oat cream are certified gluten-free. Store in an airtight container in the fridge for up to 3 days. Reheat over low heat for 5–7 minutes, adding a splash of water or vegetable stock and stirring occasionally. Freezing is not recommended, as the creamy sauce may split after thawing.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 600 gbutton mushrooms, sliced 7–8 mm thick
- 1onion, thinly sliced into half-moons
- 2 clovesgarlic, finely chopped
- 3 tbsprefined sunflower oil
- 1 tbspplain flour
- 250 mlvegetable stock, hot
- 200 mlunsweetened oat cream
- 2 tspDijon mustard
- 1 tspsmoked paprika
- ½ tspdried thyme
- 1 tbsplemon juice
- ¾ tspsalt, plus more to taste
- ¼ tspground black pepper
- 2 tbspfresh dill, finely chopped
Instructions
- 1Set a 28–30 cm deep frying pan over medium-high heat. Add 1 tablespoon of the oil and arrange half the mushrooms in a single layer. Cook for 5–6 minutes, stirring once or twice, until their liquid has evaporated and the edges are browned. Transfer to a plate, then cook the remaining mushrooms in the same way with another 1 tablespoon of oil.
- 2Reduce the heat to medium. Add the remaining 1 tablespoon of oil and the onion to the empty pan. Cook for 5–6 minutes, stirring occasionally, until soft and lightly golden. Add the garlic, smoked paprika and thyme, then stir for 30 seconds until fragrant.
- 3Sprinkle the flour over the onion and cook for 1 minute, stirring continuously. Gradually pour in the hot vegetable stock, whisking or stirring thoroughly with a spatula to prevent lumps. Bring to a gentle simmer and cook for 2 minutes, until slightly thickened.
- 4Pour in the oat cream, then add the Dijon mustard, salt and black pepper. Return all the mushrooms and any accumulated juices to the pan and stir well. Reduce the heat to low and simmer uncovered for 5–7 minutes without letting the sauce boil rapidly, until creamy and thick enough to coat the mushrooms.
- 5Remove the pan from the heat and stir in the lemon juice and half the dill. Taste and add more salt or pepper if needed. Leave the stroganoff to stand for 2 minutes, then scatter over the remaining dill and serve hot.