The Complete Guide To Vegan Mushroom Stroganoff

I think we can all agree - Creamy Vegan Mushroom Stroganoff is an ultimate comfort food.

Whatever the occasion is, this simple and easy mushroom dish is guaranteed to satisfy. What's also important - it cooks in minutes and so versatile.

Pronounced "Строганов" [ ˈstrɔːɡənɔːf], it is traditionally a russian dish.

Typically, the Stroganoff recipe is made with Beef and sour cream. Back in my pre-vegan days, I made chicken stroganoff and my non-vegan family loves that recipe too.

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After I switched to a plant-based diet, mushrooms became an integral part of my meals.

Vegan mushroom recipes in general are the best and so easy. You can roast them, marinate or sauté and serve them on top of creamy polenta or mashed potatoes.

Adapted from my Vegetarian Mushroom Stroganoff, this one-pot stroganoff recipe is completely vegan. Made with coconut milk instead of Creme Fraiche, this easy plant-based entree is creamy and rich.

I'll show you how to cut a chanterelle mushroom as well as how to prepare this one-pot easy Vegan Mushroom Stroganoff that is simply the best.

This One Pot of Vegan Mushroom Stroganoff with coconut milk is delicious with rice, pasta, mashed potatoes, or even other pasta substitutes like spaghetti squash.

• simple. This dairy-free Vegan Stroganoff sauce is very easy, no soaking the cashews, making cashew cream or vegan "buttermilk" with the vinegar. The recipe is much easier and simpler. Coconut milk along with vegetable broth and spices makes the best vegan mushroom sauce ever; You'll love the savory flavor of it;
• quick. My creamy vegan Mushroom Stroganoff recipe is a super easy dish, it's ready to be enjoyed in just 30 minutes.
• great for any occasion. This recipe is great for a busy weeknight meal as well as for special occasions such as Thanksgiving or Christmas.

Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.

• mushrooms – I used Chanterelles, but any other mushrooms (like baby bella mushrooms, button, or cremini mushrooms) will work for this one-pot vegan mushroom stroganoff recipe. Chanterelle mushrooms can be found in Costco and are perfect for this stroganoff and other vegan Chanterelle recipes. They have a “meaty” texture, making them an awesome substitute for meat. Chanterelles have a lightly fruity, peppery taste that pairs perfectly with the other savory ingredients.
• arrowroot or cornstarch - these are used as a thickener for this easy vegan Mushroom Stroganoff sauce. If you’re not on a gluten-free diet, you can use 1 tablespoon of all-purpose flour.
• Dijon mustard is used for the easy creamy Stroganoff sauce. You can substitute with yellow mustard or coarse ground dijon mustard
• smoked paprika - one of my favorite spices. It adds a hint of smoky flavor to the dish
• full-fat coconut milk – can be substituted with oat milk or even vegan sour cream. In this vegan mushroom stroganoff, only a small amount of coconut milk is used, so I recommend using plant-based milk that has a creamy taste like coconut milk or cashew milk.

1. Cut the Chanterelles

Wash the Chanterelle mushrooms under cold water. They may have pine needles or pieces of moss attached to the caps so make sure to clean them well.

Let the mushrooms drain in a colander.

Note: If you're using Portobello mushrooms, don't wash them under the water. Instead, you can wipe the caps clean with a damp paper towel and trim off the woodsy ends.

Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.

1. Cook the onion

Melt the vegan butter or olive oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until the onion is translucent about 7-10 minutes.

1. Cook the mushrooms

Add the mushrooms and cook until all water evaporates and the mushrooms are slightly browned about 7-10 minutes.

Note that mushrooms tend to release lots of liquid during cooking. Don't overcrowd the skillet and if necessary cook in batches. When all liquid cooks out, the mushroom will shrink.

Stir in the garlic and cook for 30 more seconds.

1. Prepare a mushroom stroganoff sauce

Meanwhile, in a small bowl or cup, combine the all-purpose flour with the mustard, smoked paprika, salt, and pepper. Add the vegetable broth and whisk until there are no more lumps.

Note: for Gluten Free Vegan Mushroom Stroganoff, use arrowroot powder or cornstarch in place of all-purpose flour.

1. Mix everything

Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk.

At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.

1. Serve Vegan mushroom stroganoff with mashed potatoes, pasta or rice. Don't forget to garnish with fresh parsley. Enjoy!

• Heat. Cook mushrooms on medium-high heat which allows them to slowly evaporate all liquid while they caramelize. With low heat, mushrooms will cook in their own liquid and will be more boiled versus sautéed. With high heat you risk burning the mushrooms;
• Crowding the pan. Make sure to use an adequate size pan for the amount of mushrooms that you have. If the pan is too small, you're risking overcrowding it with mushrooms. It will result in soggy mushrooms.
• Slicing the mushrooms too thin. Remember to slice the mushrooms into bite-size pieces. During cooking, mushrooms tend to release lots of liquid and shrink. If you cut them too small, the sautéed mushrooms in your vegan Mushroom Stroganoff might be too tiny and without much texture.
• Washing the mushrooms. Some mushrooms like Chanterelle mushrooms or Porcini need washing prior to cooking. The other types like Portobello, Button or Shiitake mushrooms don't need washing. They're like sponges and will soak up all water making them soggy. That being said, mushrooms might have some dirt on them so I recommend wiping them down with a damp paper towel and trimming the woodsy ends.
• Adding the salt. Salt draws out the moisture so if you salt the mushrooms right away, they'll be cooking in their own liquid.

You can use all-purpose flour to thicken the sauce. If you follow a gluten-free diet, replace the flour with the cornstarch or arrowroot powder.

Technically speaking it originated in Russia. However originally, this dish was made with beef and it was created by a French chef Andre Dupont in 1871. Beef Stroganoff is named after Russia's Minister of the Interior Duke Aleksander Stroganov.

The original creamy component in a Stroganoff sauce is sour cream. Nowadays many grocery stores sell vegan sour creams. You can certainly use it your Stroganoff recipe.

Any mushrooms you can find. I love Chanterelles, however they're mostly available in fall.

Yes. Use 2 tablespoons of Tamari or Low Sodium Soy Sauce instead.

This easy one pot Vegan Mushroom Stroganoff can be made ahead of time. This especially comes in handy if you're cooking for the holidays or special occasions and need to make lots of food.

Here're two ways how you can make this recipe in advance.

First option is to sauté the mushrooms the day before, store them in a fridge and then finish with the sauce on the day you're planning to serve them.

Second option is to cook easy vegan mushroom stroganoff from start to finish, refrigerate and then just reheat on the stove with a splash of vegetable broth.

Fresh Herbs. Mushrooms pair wonderfully with many herbs. You can use them in addition or instead of parsley. My favorite herbs to use with mushrooms are thyme and dill. If you use fresh thyme, I recommend cooking the leaves for a few minutes along with mushrooms. That way the cooked mushrooms will be even more aromatic.

Vegetables. To make this vegan one pot mushroom Stroganoff more hearty and rich, you can sauté some vegetables along with the onion. I recommend leeks and fennel. If you use leeks, you can omit the onion. Asparagus will be a wonderful addition too.

Flavor. Easy Vegan Mushrooms Stroganoff is already delicious dish. However, there's one ingredient that I add to almost every vegan dish. It's White Miso Paste. It's my vegan staple. Miso paste adds a complex umami flavor, that is both savory and earthy. It makes any dish stand out.

Optional wine. To add even more flavor to this dairy-free Vegan Stroganoff, go ahead and pour in ¼ cup of white wine into the cooked mushrooms. Allow it to evaporate for about 2-3 minutes before adding a Stroganoff sauce.

Cheese. In addition, if you want a bit of a "cheese" flavor in your Stroganoff, add 1-2 tablespoons of Nutritional yeast. It does two things. First - makes the mushrooms taste even yummier, second - provides a good does of vitamins like Vitamin B6 and B12.

Traditionally, Mushroom Stroganoff is served with french fries. In the US however, most people like to serve this dish with the egg noodles, which are not a vegan ingredient.

You can certainly use any other pasta type that doesn't contain eggs. Just cook the pasta (use gluten-free pasta if you need to) according to the package instructions and toss it with my dairy-free Mushroom Stroganoff. Yum!

In my opinion, this healthy Mushroom Stroganoff tastes amazing with the mashed potatoes. They absorb the creamy Stroganoff sauce making the whole dish taste juicy and delicious.

My second choice would be a simple steamed rice.

Finally, don't forget to pair this vegan Stroganoff with a healthy side salad. I recommend a Creamy Cauliflower Cucumber Salad or Vegan Beet Salad.

Refrigerating. Make sure to cover and refrigerate the leftovers of one pot Vegan Mushroom Stroganoff immediately or within 2 hours. Properly stored it will keep for 2 days in the refrigerator.

Reheating. Add Vegan Mushroom Stroganoff along with a few splashes of vegetable broth or plant-based milk to a medium pan. Simmer on a medium low heat for a few minutes until heated through. OR if you're really short on time, reheat vegan stroganoff in a microwave for 15-20 seconds.

If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

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If you're looking for a quick overview of the recipe, please check out my Mushroom Stroganoff Web Story.

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