Mushroom and Herb Stroganoff

Name: Mushroom and Herb Stroganoff
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 1 tablespoon olive oil; 2 pound cremini mushrooms (sliced); 1 yellow onion (large, diced); 4 clove garlic (minced); 0.5 cup dry white wine; 4 cup vegetable broth; 2 tablespoon all-purpose flour; 1.5 cup plant-based sour cream; 2 tablespoon fresh dill (chopped); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 pound eggless pasta (wide); 1 head green leaf lettuce (torn into pieces); 1 pint cherry tomatoes (halved); 0.5 cucumber (thinly sliced); 0.25 cup lemon juice; 0.25 cup olive oil (extra virgin); 1 tablespoon fresh parsley (chopped)

A rich, savory plant-based take on a Russian classic, featuring hearty mushrooms in a creamy, dill-infused sauce, served over wide eggless pasta with a refreshing green salad.

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 8
Cuisine: Russian
Difficulty: Medium
Cost: $5.18/serving

Dietary

Vegan
Vegetarian
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian

Ingredients

1 tablespoon olive oil
2 pound cremini mushrooms (sliced)
1 yellow onion (large, diced)
4 clove garlic (minced)
0.5 cup dry white wine
4 cup vegetable broth
2 tablespoon all-purpose flour
1.5 cup plant-based sour cream
2 tablespoon fresh dill (chopped)
1 teaspoon salt
0.5 teaspoon black pepper
1 pound eggless pasta (wide)
1 head green leaf lettuce (torn into pieces)
1 pint cherry tomatoes (halved)
0.5 cucumber (thinly sliced)
0.25 cup lemon juice
0.25 cup olive oil (extra virgin)
1 tablespoon fresh parsley (chopped)

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced cremini mushrooms and cook until browned and most of their liquid has evaporated, about 8-10 minutes. Remove mushrooms from the pot and set aside.
Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Deglaze the pot with 1/2 cup of dry white wine, scraping up any browned bits from the bottom. Cook until the liquid is mostly reduced, about 2-3 minutes.
Sprinkle in the all-purpose flour and stir for 1 minute to form a roux.
Gradually whisk in 4 cups of vegetable broth until smooth. Bring the mixture to a simmer, then reduce heat to low and let it thicken slightly, about 5 minutes.
Stir in the cooked cremini mushrooms, plant-based sour cream, and 2 tablespoons of fresh dill. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Continue to simmer gently for 5-7 minutes, ensuring the sauce is heated through but not boiling rapidly.
While the sauce simmers, cook the wide eggless pasta according to package directions. Drain well.
In a large bowl, combine the torn green leaf lettuce, halved cherry tomatoes, and thinly sliced cucumber. Whisk together 1/4 cup of lemon juice and 1/4 cup of extra virgin olive oil. Pour the dressing over the salad and toss gently to coat.
Serve the mushroom stroganoff immediately over the cooked eggless pasta, garnished with fresh parsley if desired, alongside the green salad.

Notes

Ensure your plant-based sour cream is full-fat for the best texture and richness in the sauce. For a thicker sauce, you can increase the amount of all-purpose flour by 1/2 tablespoon. Leftovers store well in an airtight container for up to 3 days; store pasta and sauce separately if possible for best texture.

Nutrition (per serving)

Calories: 424
Protein: 13.3 g
Carbohydrates: 56.2 g
Fat: 17.8 g
Fiber: 4.6 g
Sodium: 728 mg
Saturated Fat: 5.9 g
Sugar: 6.5 g