Vegan Shiitake Mushroom Stroganoff
A creamy, meaty vegan shiitake mushroom stroganoff is the perfect healthy meal to satisfy your winter comfort food cravings.
Equipment
- Dutch oven (I use the Staub dutch oven, but any large pot or skillet will do)
- Metal colander
- Mushroom brush
- Japanese carbon steel knife
Ingredients
- 10.5 oz Pappardelle or pasta of choice
- 2 tbsp extra virgin olive oil or avocado oil
- 1 large onion chopped
- 6 cloves garlic (pressed or finely minced)
- 1 lb Shiitake mushrooms sliced in 1/2" slices.
- 1/2 c fresh or frozen peas
- 1/4 c Sauvignon Blanc or other dry white wine
- 1.5 c vegetable broth
- 2 tbsp soy sauce, tamari, or coconut aminos
- 1 tsp white miso
- 2 tbsp cornstarch
- 3 tbsp nutritional yeast flakes
- 2 tsp whole grain mustard
- 1 tsp Dijon mustard
- 1 tsp Hungarian paprika You can also use regular or smoked paprika
- 1.5 c non-dairy milk
- salt & pepper to taste
Garnish
- Freshly chopped parsley
Instructions
- Bring a large pot of salted water to a boil and cook your pasta according to the package's instructions. Drain, toss lightly in extra virgin olive oil to prevent sticking and set aside.
- Heat the extra virgin olive oil or avocado oil in a large dutch oven or skillet over medium-high heat and sautée the onions until translucent and slightly brown stirring constantly, about 3 minutes.
- Add the garlic and mushrooms, stir and sauté for about 5 minutes until the shiitake mushrooms are tender but not soggy. Add the Sauvignon Blanc and stir until the alcohol has evaporated
- In a separate bowl, combine the cornstarch, soy sauce, miso paste, both mustards and vegetable broth until smooth. Add this mixture to the pot and after incorporated with the mushrooms and onion, sprinkle the nutritional yeast over the mixture and stir. Slowly add the non-dairy milk and stir until incorporated. Let the mixture simmer for an additional 6 minutes or until the mixture is thickened into a nice sauce. Add the salt and pepper to taste, then add the paprika and stir to incorporate.
- Next, add the pasta, stir and simmer until thoroughly heated and combined with the sauce.
- Serve immediately and garnish with freshly chopped parsley
Notes
This recipe can also be made gluten free by using gluten free pasta. If you are avoiding pasta, this delicious shiitake mushroom sauce can be served over cooked quinoa, wild rice, mashed potatoes or riced cauliflower!