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Mushroom Stroganoff

Recipe courtesy of: @mrveganbutcher


450 grams mushrooms, sliced (eg. cremini, Portobello, or a mix!)

1 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic

1/2 cup vegetable broth

1 cup vegan sour cream (or a blend of soaked cashews and water)

2 tablespoons soy sauce

1 teaspoon Dijon mustard

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Cooked pasta or rice for serving


  1. Saute mushrooms and onion: In a large pan, heat olive oil over medium heat. Add the mushrooms and onion, sautéing until the mushrooms are browned and the onion is soft.

  2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.

  3. Deglaze with Broth: Pour in the vegetable broth to deglaze the pan, scraping up any browned bits from the bottom.

  4. Simmer: Reduce the heat to low. Stir in the vegan sour cream, soy sauce, Dijon mustard and paprika. Simmer for a few minutes until the sauce is heated through and slightly thickened. Adjust seasoning with Salt and pepper.

  5. Prepare pasta or rice: While the stroganoff is simmering, prepare your pasta or rice according to package instructions.

  6. Serve: Serve the mushroom stroganoff over cooked pasta or rice. Garnish with fresh parsley.


Serves 4

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