Mushrooms cooked in white wine and almond cream flavoured with smoked paprika, umami tamari and wholegrain mustard; Mushroom Stroganoff.
Indulge in something creamy that’ll get you yearning for more. And, burn.
This dish will shatter any beliefs that vegan food can’t be fulfilling and nourishing. It’s a game-changer, a culinary experience that will leave you wanting more.
When to Make This Recipe:
Make this:
- When you’re feeling nostalgic for past school dinners and want a veganised version that’ll transport you back to the good old days
- When you’ve had a busy day at work and need a simple, quick, and easy dish that’ll satisfy your cravings
- When you’re hosting a gathering with friends and want a wholesome dish that’s sure to impress
What Inspired Me:
My love for this Mushroom Stroganoff was sparked by childhood memories of eating and yapping in school cafeterias with friends. The idea of taking a classic dish like Stroganoff and veganising it was a challenge I couldn’t resist.
Recipe Highlights:
- Vegan and gluten-free, making it perfect for those with dietary restrictions
- Rich and creamy sauce, infused with the deep flavours of smoked paprika, umami tamari, and wholegrain mustard
- Tender mushrooms, cooked to perfection in a flavourful sauce
- Russian cuisine at its finest, with a nod to the classic Stroganoff recipe
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 2tbs extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 600g button mushrooms chopped
- 100g mixed wild mushrooms; shiitake, oyster and maitake
- 200ml vegan white wine
- 1 pepper
- 1 tomato
- 1tsp smoked paprika
- 1tbs tamari
- 1tsp wholegrain mustard
- Season to taste
- For Roux
- 30g vegan butter
- 1tbs potato start
- 100ml water
- For cream
- 50g blanched almonds
- 100ml filtered water
- Garnish
- Few sprigs of tarragon
- Few sprigs of parsley
Instructions
- To make the cream, firstly, blanch the almonds. Place in a bowl and pour over boiling water. Leave for a few minutes. Remove the skin. Transfer to a high-speed blender. Pour in 100ml filtered water. Whizz till it forms a cream. Set to one side.
- In a large saucepan, sauté the onion in oil until it turns translucent.
- Pour in the wine, mushrooms, pepper, tomato and garlic and cook on a medium heat for about 5 minutes until the mushrooms reduce in size.
- In another pan, make the roux by melting the butter and adding in the potato flour. Use a spatula to stir. Cook over a low to medium heat. The roux should thicken. Pour in 100ml water. Continuing stirring. Finally, add in the cream. A thickened sauce should form.
- To the stroganoff pour in the cream mixture. Add in the paprika, tamari and mustard too. Simmer for a further 5 minutes.
- Switch off once it starts to form a creamy texture.
- Season to taste.
- Garnish with parsley and tarragon.
- Serve with pasta or rice.
