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Rich Mushroom Stroganoff Recipe

This recipe is rated 4.5 out of 5.

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Comfort food

Main meals
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A blue bowl of pasta topped with creamy plant-based Mushroom Stroganoff sauce, garnished with parsley and a lemon wedge, sits on a patterned serviette next to a fork.
Close-up of pasta topped with creamy plant-based mushroom sauce and garnished with fresh parsley leaves.

This creamy, hearty dish sits nicely atop some curly fettuccine, wild rice, or warm crusty bread. But there’s no shame in skipping the pasta and doubling up on mushrooms — they’re the star, after all!

You will need

Serves 4

  • 3 tablespoons olive oil
  • 500g button mushrooms, thickly sliced
  • 2 large brown onions, halved and thinly sliced
  • 1 green capsicum, thinly sliced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried dill
  • 2–4 tablespoons smoked paprika, to taste
  • 1/2 teaspoon chilli flakes (optional)
  • 3 cloves garlic, crushed
  • 2 tablespoons semi-dry marsala wine
  • 1 tablespoons tomato paste, dissolved in 1 cup water
  • 2 tablespoon vegan Worcestershire sauce
  • Salt & pepper, to taste

For the cashew cream sauce:

  • 3/4 cup raw cashews, soaked in 1 cup boiling water for 15 minutes
  • 1 teaspoon vegetable stock powder
  • 1/2–3/4 cup regular soy milk (not the light variety)
  • 2 teaspoons apple cider vinegar or red wine vinegar (optional)

To serve:

  • Fresh parsley or dill
  • Lemon wedges
  • 2–4 serves of pasta, rice, or bread

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Directions

15 mins to prep

30 mins to cook

  1. Step 1

    Warm 2 tablespoons of the olive oil in a large, deep frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, for 5–7 minutes, until most of the mushrooms are browned. (If you put all the mushrooms in at once, they may steam rather than fry, releasing their flavourful juices; just pour the juices into a bowl to add back in later, and keep frying.) Transfer the cooked mushrooms to a plate and set aside.

  2. Step 2

    Warm the remaining tablespoon of oil in the frying pan and sauté the onions for about 5 minutes, until translucent.

  3. Step 3

    Add the capsicum, then sprinkle with the dried herbs, smoked paprika, and optional chilli flakes, stirring to combine. Fry for 30 seconds, or until fragrant, then add the garlic and stir for a further 30 seconds.

  4. Step 4

    Stir the mushrooms back in, then deglaze the pan with the marsala wine, stirring well. Pour in the tomato paste mixture, along with any reserved mushroom juices. Add the Worcestershire sauce and plenty of black pepper, then salt to taste. Give everything a good stir, then leave to simmer for 10–15 minutes, until slightly thickened.

  5. Step 5

    For the cashew cream sauce: While the stroganoff is simmering, place the cashews and their soaking liquid in a blender. Add the stock powder, soy milk, and vinegar, then blitz on high speed until smooth.

  6. Step 6

    When you’re ready to serve, stir the cashew cream through the stroganoff. Bring the mixture to a simmer until heated through.

  7. Step 7

    Sprinkle with fresh parsley or dill and serve immediately with your choice of accompaniment — such as pasta, rice, or bread — and lemon wedges on the side.

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