Mushroom Stroganoff with Creamy Mash
This vegan mushroom stroganoff is a soul-warming dish featuring tender mushrooms simmered in a rich, silky sauce with savory herbs and a touch of tang. Served over a bed of creamy mashed potatoes, it’s the ultimate comfort food—filling, nourishing, and deeply satisfying. The umami-rich mushrooms and creamy base make this a dish that even meat lovers will appreciate, all while being entirely plant-based.
Ingredients
For the Mushroom Stroganoff:
- 1 tablespoon olive oil or vegan butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 oz (450 g) mixed mushrooms (such as cremini, button, shiitake), sliced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme (fresh or dried)
- 1 tablespoon flour (all-purpose or gluten-free)
- 1 1/4 cups vegetable broth
- 1/2 cup full-fat coconut milk or unsweetened plant-based cream
- 2 teaspoons Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley for garnish (optional)
For the Creamy Mash:
- 2 lbs (900 g) potatoes, peeled and cut into chunks
- 1/2 cup unsweetened plant milk (almond, oat, soy)
- 2 tablespoons vegan butter or olive oil
- Salt and pepper, to taste
- Optional: garlic powder or roasted garlic for extra flavor
Instructions
1. Cook the potatoes.
Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Simmer for 15–20 minutes or until fork-tender. Drain and return to the pot.
2. Make the creamy mash.
Mash the cooked potatoes with plant milk and vegan butter or oil until smooth and creamy. Season with salt, pepper, and optional garlic powder to taste. Cover and keep warm.
3. Start the stroganoff.
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another minute.
4. Sauté the mushrooms.
Add the sliced mushrooms to the skillet. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Add soy sauce, smoked paprika, and thyme. Stir to coat the mushrooms in the seasoning.
5. Make the sauce.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 minute to remove the raw flour taste. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Once combined, add the coconut milk (or plant cream) and Dijon mustard.
6. Simmer and thicken.
Lower the heat and simmer the stroganoff sauce for 5–8 minutes, stirring occasionally, until it thickens and becomes creamy. Season with salt and pepper to taste.
7. Serve.
Spoon a generous portion of creamy mash onto each plate or bowl, then top with a hearty ladle of mushroom stroganoff. Garnish with chopped fresh parsley for color and freshness.
