Brand New Vegan

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Creamy Mushroom Stroganoff

By 39 Comments

Doesn’t this creamy Mushroom Stroganoff bring back a lot of memories?   Maybe of a much simpler time, sitting around Mom’s table to her weekly Beef Stroganoff?

mushroom stroganoff

Ooh man, that sauce!  That sauce was a meal all by itself!  

To recreate those memories I knew I’d have to make a veganized version, maybe a mushroom stroganoff….and this recipe was the result.

As the name implies,  Mushroom Stroganoff uses mushrooms as the meat replacement and I used a creamy Tofu Sour Cream sauce that will instantly remind you of sitting around that dinner table at moms.

You can, of course, use whatever pasta you want, but I like to use Brown Rice Pasta to keep it Gluten-Free.

It’s Wholesome

It’s Creamy

It has that same Sour Cream ‘tang’ that we remember.  And boy oh boy is it good!

Note:  Now since this IS one of my very first recipes, originally posted back in January of 2015, you may be noticing that’s something’s just a little bit different.

That’s right, I just gave it a facelift!

All new photos.  A video coming soon.  And a slight tweak to the original recipe.

It’s was already a classic recipe – but those old photos were absolutely horrible!  I think I took them on my smartphone!  (I’ll post one below for comparison).

mushroom stroganoff 2

See?  I told you they were bad!  {shudder}

Anyway, ready to make some Stroganoff?

Ok here we go.

 

Creamy Mushroom Stroganoff

mushroom stroganoff

There are not that many ingredients, so the recipe itself is easy.

Mushrooms replace the traditional beef in this dish and the sauce is made with Tofu, Garlic, Onion, Lemon Juice, White Wine, and some spices.

And don’t forget the noodles.

Pretty easy right?

 

First thing on the list – the Sour Cream 

Drain the tofu and add all the remaining sour cream ingredients to a blender.  Be sure to stop and scrape down the sides occasionally.  If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency.

This should make about two cups of Sour Cream and the recipe will only need one.  (So save the other cup for your baked potato or bean burrito.) 

The Mushroom Sauce

For the mushroom sauce, I chopped about 1/2 an onion and a few cloves of garlic and sautéed them in a tiny bit of low-sodium veggie broth…..just until they got soft.

Add your mushrooms and remember –  As they cook down they will release a lot of their own liquid.

As soon as the pan looks like it’s getting a little dry – add the wine, soy sauce, Worcestershire, and the seasonings.   Be sure and scrape up any bits that stuck to the bottom.

The smell will be heavenly.

Finally, add 1 cup of your sour cream and stir to combine.

Now, go ahead and cook up 2 cups or so of your favorite pasta.  I like Brown Rice Pasta to keep it Gluten Free,  but any pasta should work fine.

Drain your pasta and scoop on a ladle (or three) of this amazing Mushroom Sauce and enjoy!

Hope this recipe brings back all those good memories like it did for me!

brandnewvegan

 

mushroom stroganoff

 

5 from 1 vote
mushroom stroganoff
Print
Creamy Mushroom Stroganoff
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A creamy Mushroom Stroganoff just like Mom used to make....(well sort of). Hearty gluten-free pasta, rich & chewy mushrooms, and a creamy Tofu Sour Cream Sauce that will remind you of sitting around mom's dinner table. Thanks Mom! 

Course: Main
Cuisine: American
Servings: 4
Author: Brand New Vegan
Ingredients
  • 2 cups Pasta (I use Brown Rice Pasta to make it GF)
  • 16 oz Fresh Mushrooms (sliced)
  • 1/2 med Onion (diced)
  • 4 cloves Garlic (minced)
  • 1 Tbs Soy Sauce (low sodium)
  • 1 Tbs Worcestershire Sauce (look for a vegan variety)
  • 2 tsp Thyme
  • 1 tsp Rosemary
  • 1/2 cup White Wine (you can sub veg broth if needed)
Tofu Sour Cream
  • 16 oz Tofu (silken)
  • 1/4 cup Lemon Juice
  • 2 Tbs Red Wine Vinegar
  • 2 cloves Garlic (minced)
  • 1/4 tsp Salt
Instructions

  1. Make the Tofu Sour Cream by draining the tofu and adding all the sour cream ingredients to a blender. Be sure to stop and scrape down the sides occasionally. If it seems too thick, add a tablespoon or two of water until it reaches a sour cream-like consistency. 

  2. Note: This makes about 2 cups of Sour Cream and the recipe only needs one - save the other cup for another use.  

  3. Meanwhile, saute the onion and garlic in a few tablespoons of water or veggie broth until softened

  4. Stir in fresh mushrooms and allow to cook down.

  5. Add Soy Sauce, Worcestershire, Wine, and seasonings and continue simmering until sauce is reduced. 

  6. Stir in 1 cup of the sour cream and mix.  Set aside. 

  7. Cook pasta according to package instructions

  8. Drain pasta and top with the sour cream/mushroom sauce.    

 

mushroom stroganoff

 

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Reader Interactions

Comments

  2. Chuck, I’m going to make this, tonight, with just shrooms, no seitan. For a future attempt I am wondering how you think tempeh would work instead of seitan? I could either crumble it like an old childhood favorite–hamburger stroganoff, or perhaps cut it in strips. I’m thinking it should probably be browned at bit, on it’s own, then added where you add the seitan. I like seitan but I’m a little leery of using such a concentrated (and highly processed) source of gluten. I enjoy wheat products but I don’t want to over-use them, possibly developing an intolerance. Thank you for your recipes. Found you from your McDougall posts.

    Oh, and btw, you are such a braggart! (lol). The McDougall Lounge thread on “Skip Your Annual Physical” you “complained” that if if did that you wouldn’t be able to see you favorite doc, Dr. Craig. I’m so jealous!

    Reply

    • You know, I don’t have a lot of experience with Tempeh, so all I can say is experiment and see. I like Seitan for its chewiness, and the texture really resembles meat, But I also understand a lot of people are cutting back on the gluten and wheat so I understand. Let me know how it comes out!

      …and even though I have Craig as my doc – I’ve only met hime the one time! I simply don’t have a reason to go! Maybe I should go back to eating SAD….. THEN I’d have plenty of reasons to go 🙂

      Reply

    • My first attempt I ended up using the tempeh (crumbled), along with the mushrooms. The recipe is great but I won’t use tempeh again. I’ll either just use the shrooms, or try the seitan which I’m sure would taste great with it’s meat-like texture. I had it over potato gnocchis. I know from a previous recipe these store-bought gnocchis weren’t great but I didn’t want to throw this 2nd package away. Homemade gnocchi, or a really good store-brought brand would be nice. I recently was at a friend’s for dinner, where we had a great stroganoff that had a unique taste, that was familiar, yet I couldn’t figure out the “special” ingredient. It was diced dill pickle, so I added two to your recipe, and it was awesome. Yes, I know it sounds weird, but now I will forever make stroganoff with pickles. The tang adds a nice counterpoint to the richness of the tofu sour cream. Thanks again, Chuck. I look forward to trying more of your recipes.

      Reply

  3. Thanks for the post. Made this tonight with hemp tofu. I had some seitan I’ve been needing to use. I marinated and browned my seitan before using. Came out so good. I did so much tasting I wasn’t hungry by the time dinner was served.
    .

    Reply

  4. Thanks for the post. Made this tonight with hemp tofu. I had some seitan
    I’ve been needing to use. I marinated and browned my seitan before
    using. Came out so good. I did so much tasting I wasn’t hungry by the
    time dinner was served.

    Reply

  10. I’ve always been afraid to do tofu. Not sure my family will like it, but this seems like one that I want to try. I’m not good at determining how much pasta to cook for 2 cups. I’d need to make a full box of pasta… do you know how much I’d have to multiple the other ingredients? Thanks!

    Reply

  11. I hate to be “that guy” but Barefoot isn’t, or at least, didn’t used to be vegan. Just so you know. I will try the recipe tonight though, with a different wine. Looks yummy

    Reply

  12. What are good alternatives to white wine? Some of your viewers are underage and live alone, so there is no way to purchase it!

    Reply

  13. I really loved the flavor. I’ll definitely make it again, but with the classic egg style noodle instead of penne. I’ll also make extra sauce for the leftovers next time.
    Thanks for sharing:)

    Reply

  16. Love,love, love your recipes, Chuck. I don’t do soy, do you think I could sub white beans or cashews for the tofu in this recipe?

    Reply

  18. Any suggestions for replacing the tofu? I don’t “do” soy, so will also swap out coconut aminos for soy sauce. Love your recipes–thanks!!

    Reply

  19. Very keen to try this but I can’t have tofu. Will a nut based sour cream or perhaps a simple coconut cream-lemon juice sour cream work in this recipe, do you think?’ Thanks so much!
    Marie

    Reply

    • Oh sure. Any sour cream you can eat will work just fine. I think my Black Bean Tostada Recipe has a Green Chile Sour Cream that is cashew based….just leave out the chiles.

      Reply

  20. I made this last night and it was great!! I had stopped making stroganoff entirely a few years back and the hubs was super happy to see it on his plate! I made the entire sauce in our new instant pot on the saute setting. It worked but there is probably a better option. I just couldn’t figure it out. Totally enjoyed the meal!!

    Reply

  21. Delicious Chuck! Followed recipe, but added a
    Bit of cornstarch mixed with bit of water prior to tofu sour cream just to be sure it would be thick enough. Used ancient grain fusilli pasta.

    Reply

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