Mushroom Stroganoff

Makes: 4 servings
Difficulty level: moderate

Beef stroganoff was a favorite food growing up. This was an easy dish to re-create in plant-based style as it already contains hearty mushrooms and wonderful flavor – no beef needed!


  • 1 tablespoon dry mustard
  • 2 teaspoons hot water
  • 1 teaspoon sugar
  • ½ teaspoon pepper
  • 2 teaspoons vegetable oil
  • 1 onion diced
  • 16 oz fresh mushrooms sliced
  • 4 teaspoons flour
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1 ½ cups vegetable broth
  • 1/3 cup white wine or dry vermouth
  • ½ cup vegan sour cream (or ½ cup cashew cream with 1 tablespoon lemon juice)
  • 1 tablespoon chopped parsley
  • Rice or pasta of choice for serving


  1. Combine mustard, water, sugar and pepper in a small bowl. Whisk to combine.
  2. Heat oil in a large pan/skillet over med-high heat, add onion and cook, stirring for about 5 minutes. Add the mushrooms and fry for about 5 minutes. Add flour and tomato paste, stirring until mushrooms and onions are coated.
  3. Stir in white wine, vegetable broth, tamari (or soy sauce) and mustard paste.
  4. Reduce heat and to medium and cook, stirring until reduced slightly and beginning to thicken, about 8 minutes.
  5. Stir in sour cream (or cashew cream and lemon juice) and stir to dissolve. Remove from heat. Taste and adjust seasonings.
  6. Sprinkle with chopped fresh parsley and enjoy over brown rice or pasta of choice.

Advanced move:

  1. Place wilted mild greens (such as spinach) under the pasta or rice, then top with the mushroom mixture. This is a great way to get in those extra greens.