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Vegan Mushroom Stroganoff

  • 30 m
  • 30 m
Sylvia Fountaine
“The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream.”


    • 8 ounces whole-wheat pasta, such as fusilli
    • 3 tablespoons extra-virgin olive oil
    • ⅔ cup chopped onion
    • 3 cloves garlic, minced
    • 1 pound mushrooms, sliced
    • 2 tablespoons all-purpose flour
    • ½ cup dry white wine
    • 1½ cups low-sodium vegetable broth
    • 1 tablespoon Dijon mustard
    • ½ cup vegan sour cream
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 tablespoon chopped fresh parsley, for garnish


  • 1 Cook pasta according to package directions.
  • 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften, about 2 minutes. Add garlic and mushrooms and continue cooking, stirring frequently, until the mushrooms release their liquid, 5 to 7 minutes.
  • 3 Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until the sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.
  • 4 Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.
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