Creamy Vegan Mushroom Stroganoff
Mushrooms are so good for us! (Check out my blog on mushrooms ). Raw in salads are yummy. Or cooked in this creamy, satisfying strognoff.
You can add some steamed veggies or greens at the end of this recipe. If you prefer this dish prepared without crispy mushrooms on top, cook mushroom mixture all together instead of in batches.
This recipe is adapted from rainbowplantlife.com.
Ingredients
3-4 tablespoons olive oil divided
2 large or 3 medium leeks
20 ounce of mixed mushrooms (chef blend)
6 cloves of garlic minced
1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
Kosher sea salt
1 1/2 cup vegetable broth
2 tablespoons tamari or shoyu
1 tablespoon vegan Worcestershire sauce
1/4 cup flour of choice
1/2 cup dry white wine
13.5 ounce can of full fat coconut milk
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon paprika
1/2 teaspoon Dijon mustard
12 ounces pasta of choice ( I like lentil or garbanzo bean pasta)
1/4 cup fresh dill chopped
Freshly ground pepper to taste
Instructions
Clean and dry the mushrooms. Slice or tear depending on mushroom type.
Cut leaks in half and thin slice. Soak and rinse in water after slicing. Pat dry.
Heat 2 tablespoons olive oil over medium-high heat in deep sided saute pan.
Once oil is shimmering add half of the leeks and mushrooms. Cook for 10 minutes until mushrooms are browned, stirring occasionally.
Reduce to medium heat and add half of the garlic and thyme. Add 1/4 teaspoon salt. Cook for 2-4 minutes or until mushrooms are now browned and crispy. Transfer to a bowl and set aside.
Repeat step 3, 4 and 5 with second half oil, mushrooms, leeks, garlic, thyme and salt.
While second batch of mushrooms are cooking, make the ‘vegetable broth roux’. In a medium bowl whisk together vegetable broth, tamari, Worcestershire sauce and flour. Whisk until no clumps.
Pour white wine into the pan with the second half of the cooked mushrooms. Use a wooden spoon to scrape up any brown bits on bottom of pan. Reduce the heat as needed to simmer for 3 minutes or until wine mostly evaporated.
Pour the vegetable broth-roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer then add coconut milk, tahini, nutritional yeast, 1/2 teaspoon of salt and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
Cook pasta per package instructions. Drain.
Stir Dijon mustard into sauce and stir.
Add hot pasta and dill. Toss to coat.
Top each serving with a handful of the first batch of crispy mushroom.
Garnish with extra dill and serve.
