top of page

Vegan Mushroom Stroganoff


Mushroom Stroganoff

2 cups sliced button mushrooms

2 cups sliced portabella mushrooms

1 cup sliced shiitake mushrooms

1 small yellow onion, sliced

½ cup diced celery

½ cup diced carrot

1 cups vegetable stock

1 cup cashew milk

2 tablespoons flour

3 tablespoons vegan butter

2 tablespoons chopped fresh dill

1 pound cooked vegan noodles

Method of Prep:

Heat a large skillet on medium/high heat. Add 2 tablespoons butter and mushrooms. Be careful not to crowd the pan. Brown mushrooms for about 5 minutes. Remove mushrooms and reserve any liquid. In the same pan, sweat carrots, onions and celery in remaining butter. Sprinkle flour into the pan evenly to make a roux. Stir roux covered vegetables until a warm nutty smell is present. Add liquid and stir with a whisk until smooth. Add mushrooms and boil mixture until thick. Finish with chopped dill and season to taste. Add vegan sour cream if desired. Serve over noodles.

91 views0 comments

Recent Posts

See All
bottom of page