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Mushroom Stroganoff

European · 40 min · Easy · 4 servings

Mushroom Stroganoff

Deeply browned mushrooms in a creamy, smoky, mustard-sharpened sauce over pasta. The whole dish turns on getting real color on the mushrooms first.

~520 cal per serving — Calories are approximate, per serving — a guide only.

nut-free
Plan it:

Method

  1. 1

    Brown the mushrooms

    ⏱ 10 min

    Heat the vegan butter and olive oil in a large frying pan over high heat. Add the mushrooms in a single layer and leave them alone until the undersides are properly browned, then stir and brown the other side. Crowd them and they steam instead — cook in two batches if the pan is small.

  2. 2

    Soften the onion

    ⏱ 7 min

    Turn the heat down to medium, add the onion and cook until soft, then add the garlic, smoked paprika and thyme and stir for a minute.

  3. 3

    Cook the pasta

    ⏱ 10 min

    Meanwhile, cook the pasta in well-salted boiling water until al dente, then drain, saving a mugful of the cooking water.

  4. 4

    Make the sauce

    ⏱ 8 min

    Sprinkle the flour over the mushrooms and stir for a minute, then pour in the stock a little at a time, stirring until smooth. Simmer until thickened, then stir in the cream, mustard and Worcestershire sauce.

  5. 5

    Combine

    Season the sauce well with salt and plenty of black pepper, then fold the drained pasta through, loosening with pasta water if needed. Finish with the parsley.

Notes

High heat and patience on the mushrooms — that browning is the whole flavor base. Check the Worcestershire sauce is vegan; most standard brands contain anchovy.

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