And so it begins, we dive into deepest, darkest January BUT…never fear! I am here to warm your cockles and fill your tummies with hearty, flavourful recipes guaranteed to see you through until Spring! Today’s simple Vegan Mushroom Stroganoff is creamy, smoky, herby and moreish. Mr TS is very disappointed that I’m posting this today – we ate it last night and he was very keen to taste test it again straight away!
Vegan Mushroom Stroganoff has all the smoky, creamy, comforting flavours you’d expect from the traditional dish but without the meat and dairy. Smoked Sweet Paprika adds a warm, gentle heat while fresh thyme brings its heady, aromatic notes – together they create a wonderful, complex flavour profile full of character and it’s very moreish! Do go for smoked sweet paprika here rather than the hot version – stroganoff is all about smoky warmth rather than blow your head off heat.
I’ve been developing my mushroom stroganoff over many years and it is a firm family favourite with the mushroom lovers – I’m still working on our youngest who has recently moved from ‘hating’ them to ‘tolerating’ them! All of our children have, at some point, declared a dislike for funghi in its various forms and all but the 12 year old have been converted. We had a breakthrough while sailing in the summer when he stopped surgically removing them from every dish and ate them instead. He still won’t entertain a pile of juicy cremini as a side dish, but we’re getting there!
The creaminess used to be provided by creme fraiche or sour cream in my vegetarian days but my vegan mushroom stroganoff uses coconut milk in its place and we much prefer it! Creaminess in vegan food has been one of those fabulous surprises – it is so easily achievable! I sometimes substitute the coconut milk with homemade cashew or sunflower cream and, if the cupboards are a bit bare, I have also chucked in that little carton of soya cream which is always hiding at the back of the cupboard!
Most vegetarian and vegan mushroom stroganoff recipes focus entirely on delicious chewy mushrooms for their texture and I use four varieties in my recipe, but I also add in a tin of butter beans for their wonderful buttery flavour and fabulous texture; they really do take this dish to another level. I have been known to throw in roasted carrots and parsnips for a really wintery warmer and to replace butter beans with chestnuts – recipes are made to be adapted and personalised and to evolve over time. I do love hearing how readers have adapted my offerings so, if you do, please come and share your ideas with me!
How To Make Vegan Mushroom Stroganoff
It really couldn’t be simpler! Cook the mushrooms and leeks together, slowly, over a medium heat before adding a handful of dried porcini, some sherry, fresh thyme leaves, garlic and that lovely smoky paprika. Stir in your coconut milk, add your butterbeans and let it all meld together into one glossy, aromatic, sensory sensation!
A super easy midweek dinner this Vegan Mushroom Stroganoff combines big flavours and fabulous texture for a warming, satisfying meal. It is perfect served with mashed potatoes, pappardelle pasta, polenta or rice!
- 5 g (small handful) dried porcini mushrooms
- 100 ml (1/2 cup) boiling water
- 1 tbsp olive oil
- 200 g (2 medium) leeks, trimmed and sliced
- 200 g (5 cups) chestnut mushrooms, sliced thickly
- 100 g (2 cups) mini portobello mushrooms, sliced thickly
- 50 g (1 cup) shiitake mushrooms, sliced thinly
- 2 large garlic cloves, finely chopped
- 60 ml (1/4 cup) vegan sweet sherry (or red wine)
- 1 tbsp soy sauce
- 2 tsp smoked paprika
- 1 tbsp fresh thyme leaves, finely chopped
- 1x 400g tin butterbeans, drained and rinsed (you can substitute a can of lima beans if you are US based)
- 250 ml (1 cup) coconut milk
- 1x vegan vegetable stock cube (I used Kallo)
- salt and black pepper to taste
Soak the dried mushrooms in the boiling water for 20 minutes until rehydrated, drain (reserving the soaking liquid) and finely chop.
Heat the oil in a large non stick frying pan over a medium heat.
Add the leeks and all the fresh mushrooms and cook over a gentle heat for about 30 minutes, stirring occasionally, until they are soft, browned and juicy.
Add the chopped garlic and the dried mushrooms and fry gently for a minute.
Turn up the heat, add the mushroom soaking liquid and simmer rapidly for a couple of minutes until the liquid has evaporated.
Reduce the heat, add the thyme, sherry, soy sauce, stock cube and smoked paprika and simmer gently for another two minutes.
Stir in the drained butterbeans and the coconut milk and simmer gently for a couple of minutes to heat them through.
Taste and add salt and pepper to taste.
Serve with mustardy mashed potato, pappardelle pasta or rice.
I served up my vegan mushroom stroganoff with mustard mashed potato when we ate it this week. The post Christmas and New Year lull called for comforting creamy mash but my stroganoff recipe works just as well served up with thick ribbons of vegan pappardelle pasta or with rice.
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