This creamy and savoury mushroom stroganoff sauce is made in a large skillet or wok. For a fresh taste, I like to whip up my own cashew cream on the side.

Cashew cream is fast and simple to make. All that you need are raw cashews, water and a small blender or Nutribullet and in less than 10 minutes you have a fresh smooth cream. You can also use a store-bought cream of choice, but should you want to make a fresh plant-based one, the recipe is here.

This stroganoff sauce can be served with a pasta or rice of choice. However, for an even more nutritious and complete meal, try substituting the pasta or rice with cooked red quinoa and lentils mixed together. It’s delicious.

Creamy vegan mushroom stroganoff
Serves 6

Ingredients

• Pasta, rice, red quinoa or lentils (green or black), cooked.
• 2 tablespoons (tbsp) olive oil
• 5 cups brown cremini mushrooms, sliced (or a mix such as cremini and shitake)
• 1 large or 2 medium yellow onions, chopped
• 1-2 garlic buds, pressed
• 1 teaspoon (tsp) dried thyme or 1 tbsp fresh thyme
• ½ cup dark beer
• 1 bay leaf
• 1 tbsp soy or tamari sauce, low sodium
• 1 cup vegetable bouillon (low or no sodium) + 1 tbsp cornstarch (can add a bit more bouillon later)
• 1 cup cashew cream (can sub. with another cream of choice)
• 1 tbsp Dijon mustard (I use a mustard with whole grains)
• 2 tbsp nutritional yeast
• ½ to 1 tbsp paprika
• 1 tbsp sherry vinegar to add at the end (can sub. with red or white wine vinegar)
• Salt and ground pepper, to taste

Procedure

Measure and prepare ingredients.

Cook pasta, rice, quinoa or lentils separately and according to package. Set aside.

In a deep, large skillet or wok heat up the olive oil. Reduce heat and sauté mushrooms, onions, garlic and thyme for 7 minutes.

Add beer, soy or tamari sauce and bay leaf. Mix and cook for about 2 minutes.

In small bowl, whisk in the cornstarch into the vegetable bouillon. Add this to the mushroom mixture and simmer uncovered for a few minutes. Add the cashew cream, mustard, nutritional yeast, paprika. Simmer uncovered for 5 minutes until thick and creamy.

Remove from heat. Add the sherry vinegar, salt and pepper. Mix gently.

Serve with cooked pasta or rice or lentils and/or quinoa.

The sauce can be stored in a covered container in the fridge. If serving the next day, you may need to add a little extra vegetable bouillon whilst heating it up, as it can get slightly thicker.