Looking for a wicked healthy comfort food recipe to help you transition into fall? Check out this shroom stroganoff recipe! Packed with a blend of sauteed and pressed shrooms and tossed with a rich and creamy sauce with a hit of tang, this super easy, quick and non-fussy pasta dish may become your new go-to weeknight meal!
First lets start with the shrooms. We used a blend of shiitake, oyster and maitake, but any shroom will do here. You’re going to saute most of them, but some can be reserved on the side and pressed using Derek’s technique at the end to provide a crispy textural contrast to the dish.
Next up is the creamy + tangy element! We’re using two kinds here: coconut cream whisked with a little coconut or apple cider vinegar and Kelly’s amazing cashew sour cream. Both add a slightly different note of creaminess that’s perfectly rounded out with a tiny hit of dijon mustard and fishless Worcestershire sauce.
And we know what you’re thinking! No, the sauce won’t taste coconut-ey or cashew-ey: it will just be a wicked awesome, rich+tangy sauce that you’ll keep coming back to for more.
Serve it up with some crusty bread to sop up any extra sauce, although we doubt you’ll have much left after you’re done with the pasta.
Photo credit: Olives for Dinner
for the shrooms
1 TB olive oil
1 1/2 cups oyster mushrooms, stems cut away and roughly chopped (reserve ½ cup of mushrooms to use later in the recipe)
1 1/2 cups shiitake mushrooms, stems cut away and roughly chopped (reserve ½ cup of mushrooms to use later in the recipe)
7 oz. maitake mushrooms (about 2 clusters), base sliced off and roughly chopped (reserve 1/4 of the chopped mushrooms to use later in the recipe)
a few pinches of salt and pepper
a few sprigs of thyme
1/4 cup no-chicken or vegetable broth
for the sauce
1 TB olive oil
1 medium onion, sliced in half and cut into half-moon shapes
6 cloves garlic, smashed and roughly chopped
4 cups no-chicken or vegetable broth
5.4 oz. can of coconut cream
1 tsp coconut vinegar (if using apple cider vinegar, only use ½ tsp)
a few pinches of salt
1/2 cup of Kelly’s cashew sour cream or any commercially prepared plant-based sour cream if you’re in a rush
1 TB vegan Worcestershire sauce
1 TB dijon mustard
for the pasta
two servings of eggless pasta, any wide noodle will do
1-2 TB plant-based butter (optional)
2 TB chives, chopped
2 TB parsley, chopped (optional)
salt and pepper
To prepare the shrooms, heat the oil in a large, wide + shallow cast iron or heavy pot over medium-high heat. Add in the mushrooms, salt, pepper and thyme, and saute for 8-10 minutes or until slightly browned around the edges, stirring occasionally and adding a few splashes of broth to prevent sticking if needed. Remove from the heat and transfer to a bowl.
To make the sauce, return the pot to the stove, reduce the heat to medium, then add in the oil, onion and garlic. Saute for about 5-7 minutes, adding a few splashes of broth to the pot to prevent sticking. Once softened, add in the broth and allow to simmer for about 10 minutes. Add in the coconut cream, vinegar and salt and whisk to combine. Allow to simmer for 10 minutes more, stirring occasionally.
Add in the cashew sour cream, Worcestershire sauce and mustard. Transfer the cooked mushrooms into the sauce, stir and remove from the heat.
Prepare the pasta according to the package instructions.
While the pasta is cooking, you can optionally place the reserved shrooms in small batches in a lightly-oiled cast iron pan over medium-high heat. Place another cast iron pan on top to create a weight and allow to flatten and develop some color on both sides. Transfer to a paper towel and repeat with the remaining mushrooms.
Once the pasta is done, drain and distribute the noodles between two bowls. Top with the sauce and garnish as desired with the pressed shroom pieces and chopped chives and parsley, if desired. Serve immediately.