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.
- When you’re reminiscent for past school dinners and want a veganised version that’ll have you nostalgic
- When you’ve had a busy day at work and need a simple quick and easy dish that’ll have you satisfied
- When you’ve got the lads over for poker night and a wholesome dish that evokes the past
Mushroom Stroganoff was inspired by childhood memories of eating and yapping in school cafeterias with friends.
Stroganoff has its origins in Russia; a sour cream and mustard sauce. It’s origin is lost in history but is said to have been created by a French Chef competing for a competition for the prominent the Russian Stroganov family.
Mushroom Stroganoff is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
What to do next
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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.
- 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
- Few sprigs of tarragon
- Few sprigs of parsley
- 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.