Vegan Mushroom Stroganoff

By Bethany's Vegan Kitchen on 31/08/2024

This stroganoff has so much savoury, umami flavour, it's very easy to make and makes for a hearty, comforting meal. You can use a mix of mushrooms to give this a mix of flavours and textures. I used shiitake, oyster and king oyster mushrooms, but other mushrooms will work too

Serves: Four Cook time: 20 minutes

You'll need:

Two tablespoons of dairy-free butter, I used Flora plant butter, it's available in most supermarkets
Four cloves of garlic, minced
525g mushrooms, sliced. I used a mix of shiitake, oyster and king oyster
One teaspoon of both dried tarragon and dried parsley
175g firm tofu
250ml dairy-free milk
Three tablespoons of nutritional yeast
15g dairy-free parmesan cheese, I used Prosociano by Violife

Method:

Start by making the cream substitute. Do this by placing the tofu, dairy-free milk, nutritional yeast and cheese into a blender, then blend until completely smooth. Once blended, set aside
Then, heat one tablespoon of dairy-free butter in a large frying pan over a medium heat. Once melted, add in the garlic and fry for two or three minutes
Next, add in the mushrooms, it will look like a lot but they will cook down. Fry the mushrooms for five minutes, stirring often
Now, add in the tarragon and the parsley, give them a good mix through the mushrooms, continue cooking for another five minutes
Then pour the cream into the pan and stir it through the mushrooms. Give it ten minutes to thicken, stirring every now and then
Finally, stir in the remaining tablespoon of butter, once that's melted stir it through the sauce, then serve