Savory Mushroom Stroganoff

Mushroom Stroganoff

Yum, yum. Thanks to meaty-tasting portobello mushrooms, this satisfying stroganoff has the rich flavor of the traditional version without all of the extra fat and calories. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission.

Serves: 4

  • 1 medium sweet onion, chopped
  • 3 to 4 cups vegetable broth, plus more as needed
  • 8 ounces portobello mushrooms, thinly sliced
  • 1 teaspoon dried basil
  • 1 teaspoon reduced-sodium tamari
  • Pinch of cayenne pepper
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 tablespoon whole-wheat flour, plus more as needed (see note)
  • ½ cup filtered or spring water, plus more as needed
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 8 ounces whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained
  • ½ cup chopped fresh flat-leaf parsley, for garnish

Put the onion and 2 tablespoons vegetable broth in a large skillet. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more broth, 1 tablespoon at a time, if the onion becomes dry.

Add the portobello mushrooms, basil, tamari, and cayenne pepper, and cook, stirring occasionally, about 5 minutes, adding more broth, 1 tablespoon at a time, as needed to prevent sticking.

Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Stir in 1½ cups broth. Cover and simmer, stirring occasionally, for 15 to 20 minutes, adding up to 1 more cup of broth, as needed.

Put the flour and ½ cup water in a blender and process until smooth. Briskly whisk the flour-water mixture into the mushrooms.

Cook, stirring constantly, until the liquid has thickened to form a gravy. Season with salt and pepper. Serve immediately over the rotini and garnish with parsley.

Note: If the gravy is too thick, thin with additional broth to achieve the desired consistency. If the gravy is too thin, thicken with additional flour to achieve the desired consistency.

Savory Mushroom Stroganoff recipe

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11 comments on “Savory Mushroom Stroganoff

  1. Donna

    I don’t know why, but I had a lot of trouble thickening the sauce. I used very little broth while cooking the onions and mushrooms. I substituted some white wine in (1 cup broth, 1/2 cup wine) after cooking the creminis – maybe that’s why? I did the flour mixture, let it simmer a bit, and when that didn’t work, I used a cornstarch/water mixture to try to thicken it further. Still no progress, so added some nutritional yeast which finally did it for me with a little cooking down. The sauce is AMAZING. So good!!

  2. Nava

    Donna, it looks to me like there may be an error in the recipe. The ingredient list calls for 3 to 4 cups broth, but the instructions only seem to call for 2 cups. Let me consult with the recipe’s contributor, Laura Theodore, and see what she says. I’m glad, though, that you found the recipe flavorful!

  3. Nava

    Donna, here is the recipe with the instructions slightly clarified. Turns out there was a paragraph of the instructions missing, likely an error in our posting, as well. If you make this again, you and everyone else should be good to go!

  4. Nava

    Carol, it was already amended, and I just double-checked against the recipe in Laura’s book. Everything is there, so you’re good to go!

  5. Laura Theodore

    HI Leslie and Sheila! Thank you for asking! You can substitute all-purpose, gluten-free flour for the wheat flour. Or, gluten-free oat flour is very good in this recipe too. To make gluten-free oat flour, put gluten-free rolled oats in your blender, and process into a fine flour. Proceed with the recipe. The mushroom sauce is also delicious served over cooked quinoa, polenta, mashed potatoes, or your favorite gluten-free grain!!!! I hope this helps!

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