Vegan Mushroom Stroganoff

If you have been following our blog you have probably tried out Helena's Russian Beef Stroganoff!  However, recently I discovered a blogger who creates amazing vegan recipes and she has a creamy vegan mushroom stroganoff on her site.

According to Wikipedia, The dish is named after one of the members of the influential Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes.

Recipe from A Gift to Young Housewives (1887 edition)

Elena Molokhovets's classic Russian cookbook A Gift to Young Housewives gives the first known recipe for Govjadina po-strogonovski, s gorchitseju, "Beef à la Stroganov, with mustard", in its 1871 edition. 

If you are vegetarian or vegan, this is the recipe for you! I tried it last night for the first time and it was SO good. I did not have all of the ingredients in my house that Nisha uses in her recipe, so I adjusted a little. Her recipe can be found here, and my version of this recipe is below. Pia, you will love this also. There are SO many mushrooms in this dish - and the favour is FANTASTIC!

INGREDIENTS

• 3 to 4 tablespoons olive oil
• 2 large leeks or 3 small-medium leeks
• 20 ounces of mixed mushrooms (~560g) 
• 6 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• salt
• 1 1/2 cups vegetable broth
• 2 tablespoons soy sauce
• ¼ cup (~30g) all-purpose flour
• ½ cup (~120 ml) dry white wine
• 1 (13.5 ounce) (400 ml) can of coconut milk
• 2 tablespoons tahini
• 1 teaspoon paprika
• 12 ounces (340g) pasta of choice
• ¼ cup fresh dill, chopped
• Freshly cracked black pepper to taste

INSTRUCTIONS

Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).

Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.

Heat a large sauté pan with deep sides over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.

Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl.'

Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.

While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, soy and flour in. Whisk until until no clumps remain.

Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.

Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.

Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.

Add extra dill, and BON APPETIT!!!! (ps. I followed the recipe and served with pasta but this could be AWESOME with rice also)

Love💓

Caroline