Creamy Mushroom Stroganoff
This creamy mushroom stroganoff is a delicious and easy-to-make vegan dish. It's perfect for a weeknight meal or a special occasion. The oyster mushrooms are sautéed until browned, then simmered in a creamy sauce made with vegetable broth, silken tofu, plant-based milk, Dijon mustard, and thyme. The result is a rich and flavorful dish that's sure to please everyone at the table.
Stroganoff is a classic Russian dish that is typically made with beef or veal. The dish was created in the 19th century by a chef named Count Alexander Grigorievich Stroganov. Stroganoff's dish was made with beef sautéed in a sour cream sauce. Over the years, stroganoff has become a popular dish all over the world, and there are now many different variations on the original recipe. This vegan version of stroganoff is a delicious and easy-to-make alternative to the classic dish. It's perfect for a weeknight meal or a special occasion.
Creamy Mushroom Stroganoff Creamy Mushroom Stroganoff Creamy Mushroom Stroganoff Creamy Mushroom Stroganoff
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound oyster mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup silken tofu, blended until smooth
  • 1/4 cup unsweetened plant-based milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the mushrooms and cook until browned.
  3. Add the onion and garlic and cook until softened.
  4. Stir in the vegetable broth, silken tofu, plant-based milk, Dijon mustard, and thyme.
  5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
  6. Season with salt and pepper to taste.
  7. Serve over your favorite pasta or rice.
Why It Works
  • The oyster mushrooms are sautéed until browned, which gives them a rich and flavorful taste.
  • The creamy sauce is made with vegetable broth, silken tofu, plant-based milk, Dijon mustard, and thyme, which gives it a rich and creamy flavor.
  • The dish is simmered for 15 minutes, which allows the flavors to meld together and the sauce to thicken.