Mushroom Stroganoff

by Edward Daniel
Mushrooms cooked in white wine and almond cream flavoured with smoked paprika, umami tamari and wholegrain mustard; vegan gluten-free Mushroom Stroganoff recipe. Edward Daniel ©.

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.

Make this:

  • 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:

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

Mushrooms cooked in white wine and almond cream flavoured with smoked paprika, umami tamari and wholegrain mustard; vegan gluten-free Mushroom Stroganoff recipe. Edward Daniel ©.
#
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. 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.
  2. In a large saucepan, sauté the onion in oil until it turns translucent.
  3. 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.
  4. 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.
  5. To the stroganoff pour in the cream mixture. Add in the paprika, tamari and mustard too.  Simmer for a further 5 minutes.
  6. Switch off once it starts to form a creamy texture.
  7. Season to taste.
  8. Garnish with parsley and tarragon.
  9. Serve with pasta or rice.

 

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