Creamy Mushroom Stroganoff

That home cooked, comfort food creamy goodness is about to make you settle into happiness with this recipe. This is so freakin’ crazy delicious that I have to admit its one of my new favorites. I’ve made it twice this week already! I serve it up with brown rice noodles but you could eat it with mashed potatoes too. Stroganoff will always remind me of my mom, which made me so happy to send her this recipe!

To thicken the sauce, you need to make a slurry which is basically just starch mixed with water separately to make a paste. Add in at the end to thicken the sauce to avoid putting flour in at the beginning! We would use slurry in culinary school to save our sauces if they needed some help and its a trick I use today to make things a little more simple.

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Makes 4 servings:

The Goods:

• 1 pound brown rice noodles, cooked to package instructions

• 2 tsp olive oil

• 1 large onion, diced

• 2 tbsp dried thyme or herbs

• 3 large portobellos mushrooms, sliced

• 1 package cremini mushrooms, sliced

• 3 garlic cloves, minced

• 1 tbsp coconut aminos

• 1 cup veggie broth + if needed

• 1 can full fat coconut milk

• 1/2 cup cashew cream       

For the slurry:

• 1 tbsp arrowroot or corn starch

• 3 tbsp filtered water

The Method:

1. Heat a heavy bottom deep skillet with olive oil on medium high.

2. Once hot, add onions with pinch of salt and black pepper. Cook for 2-3 minutes while stirring.

3. Add dried thyme, garlic, coco aminos, another pinch of salt/pepper, & stir until coated.

4. After about a minute, add the portobellos and crimini mushrooms and cook down for 4-5 minutes.

5. After the mushrooms have reduced in size, add veggie broth, and cook for one minute then pour in the can of coconut milk. Cook on medium heat for 5-8 minutes uncovered, stir occasionally. 

6. As the stroganoff cooks, in a separate large pot, bring 4 quarts water to a boil, for the noodles. Add the noodles once boiling and cook to package directions. Once cooked, drain and set aside in the original pot with the lid to keep the noodles warm.

7. When everything has cooked for 5-8 minutes, pour in 1/2 cup cashew cream or vegan sour cream. Mix and reduce the heat to a medium low and cook for 1-2 minutes.

8. Now, add the slurry to the sauce, and cook for 2-3 more minutes until the sauce has thickened. Salt and pepper to taste.

9. Serve with noodles, garnish with chopped parsley, and enjoy! 

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new.

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