This is an easy, quick and delicious vegan version of a classic beef stroganoff using mixed mushrooms. This dish is so easy to make, easy to adapt and ready in only 15 minutes. Serve it with cauliflower purée (as I did) or cauliflower rice to make it low carb. Or with regular potatoes, mashed potatoes or rice.
So, I’ve never liked stroganoff before. Maybe because in Sweden we make it with a sausage falled “falukorv”. It’s one of the most disgusting things I know. It’s a slippery slobbery sausage, I can’t even find word how to describe it. Everyone here seems to love it. And everyone gets really surprised when I tell them it’s one of the worst dishes I know. But also, Im all about giving food 1,2,3…. and even 5 chances. And I haven’t had stroganoff for ages. So I thought about it, for a long time. Wondered how to make it tasty. The original dish is of course a beef stroganoff, and I had it sometimes, but it still wasn’t a favorite. But then I gave it even more though and concluded that if I make it on my own, only using ingredients that I like then it can’t go wrong, right? Haha, well and it didn’t, otherwise you wouldn’t have been reading this post right now. So I really wasn’t in the mood of making a beef stroganoff, just because I wanted it to be an easy meal that can be made and enjoyed by everyone. So I went for a mushroom version. And yeah, I’ve already made it twice in one week.
So, making a mushroom stroganoff might be the best way of resembling the original beef stroganoff in texture and taste if you don’t want to eat meat. And I really wanted to make a stroganoff that was similar to the original one, but still could be eaten by everyone. This stroganoff has a lot of flavor, a nice texture and is really easy to make and ready in only 15 minutes. I used a mix of mushrooms, such as button mushrooms, shiitake, portobello and forest mushrooms. I love the mix since they are all different in flavor, since and texture, which makes the dish more interesting. But you can easily use only one type of mushrooms and adapt according to what you can find in the store. It will be great either way. I served mine with a nice and smooth cauliflower purée, first because I love cauliflower purée and second because it’s the best way of absorbing all the sauce! But its great to serve with cooked potatoes, mashed potatoes or rice as well.
Ingredients for this Mushroom Stroganoff:
- Mixed mushrooms (I used portobello, shiitake, button mushrooms and forest mushrooms)
- (Vegan) cookable Creme fraiche or similar
- Yellow onion
- Tomato paste
- Tamari or soya sauce
- Paprika powder
- Dijon mustard
Other recipes you might like:
- Beetroot Kidney Bean Burger (Vegan, Gluten & Oil Free)
- Open Lentil Moussaka (Vegan & Oil Free)
- Stuffed Romaine Lettuce Rolls (Vegan & Gluten Free)
Mushroom Stroganoff (Vegan)
- 300 g Mixed mushrooms (I used portobello, shiitake, button mushrooms and forest mushrooms) sliced/diced (I like to mix and have diffrent sizes)
- 1-2 tbsp Water
- 250 ml Vegan cookable creme fraiche (or regular if not vegan)
- 1 Yellow onion finely chopped
- 1 tbsp Tomato paste
- 1 tbsp Tamari or soya sauce
- 1 tsp Paprika powder
- 1-2 tsp Dijon mustard
- Preheat a nonstick pan over medium heat.
- Saute the onion for a few minutes until it start to soften and get golden brown.
- Add in the diced mushrooms and the water and let them fry until the water has evaporated.
- When the water has evaporated and the mushrooms have started to caramelize add the tomato paste and fry for another 1-2 minutes.
- Add paprika poweder and dijon mustard and stir until well combined.
- Add the creme fraiche and tamari and combine. Let it shimmer for 2-3 minutes until warm.
- Serve with potatos, mashed potatoes or rice.