Entree: Russia – Грибный строганов ➤ Gribnyy stroganov (Mushroom Stroganoff)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) vegan butter
- 1 large onion (about 200 g), thinly sliced
- 3 cloves garlic, minced
- 12 oz (340 g) cremini mushrooms, sliced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) vegetable broth
- 1/2 cup (120 ml) dry white wine or extra broth
- 1 tbsp (15 ml) Dijon mustard
- 2 tsp (10 ml) soy sauce or tamari
- 3 tbsp (24 g) all-purpose flour
- 1 cup (150 g) raw cashews, soaked 2 hours and drained
- 3/4 cup (180 ml) warm water (for cashew cream)
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 8 oz (225 g) wide egg-free noodles or rice, cooked per package (use vegan noodles)
- 2 tbsp (8 g) fresh dill or parsley, chopped

Instructions

1. Make cashew cream: blend soaked cashews with 3/4 cup (180 ml) warm water until smooth; set aside.
2. Heat olive oil and vegan butter in a large skillet over medium-high heat. Add onion and cook until softened, 5–7 minutes. Add garlic and cook 1 minute.
3. Add sliced cremini mushrooms and cook until browned and liquid evaporates, about 8–10 minutes. Stir in tomato paste and smoked paprika and cook 1 minute.
4. Sprinkle flour over mushrooms and stir to coat, cooking 1–2 minutes. Slowly pour in wine, scraping browned bits, then add vegetable broth, Dijon mustard, and soy sauce; simmer until slightly thickened, about 5 minutes.
5. Stir in cashew cream, reduce heat to low, and simmer gently until sauce is creamy and thickened, 3–5 minutes. Season with salt and pepper.
6. Serve stroganoff over cooked noodles or rice and garnish with chopped dill or parsley.