A deeply flavourful, plant-based spin on a classic, this mushroom stroganoff made with oyster mushrooms (and a few dried porcinis) is sure to be a weeknight winner.
There’s limited prep work involved and it comes together relatively quickly. It’s meaty and creamy despite being completely vegan. Topped over some egg noodles or, my preference, Ukrainian buckwheat kasha, it’s really the perfect dinner!
How to Make Vegan Mushroom Stroganoff
This recipe is easy, but there are a few things you need to do simultaneously – these being roasting the oyster mushrooms, soaking the porcini mushrooms and cooking down the onions. Start with rehydrating the porcini mushrooms.
We’ve done this before in recipes like my mushroom cottage pie. All you need to do is add some dried porcini mushrooms to a small dish and pour over a bit of boiling water.
Cover the dish (I usually just invert a small plate over it) and let the mushrooms soak for about 20 minutes.
Once they’re rehydrated, remove them from the soaking liquid (reserve the liquid) and give them a rough chop.
Meanwhile, add some torn oyster mushrooms to a large, parchment-lined baking tray and just move them to a 180°C/350°F oven – there is no need to toss in oil or salt here like in my mushroom stew recipe or my mushroom paprikash. We’re just trying to get some good browning on the mushrooms.
Roast them for about 20 minutes, or until they’re browned and reduced significantly in size.
While the porcinis are soaking and the oysters are roasting, go ahead and add some olive oil to a large skillet. Set over medium-high heat and once shimmering, add a sliced onion and a generous pinch of salt.
Cook the onion, stirring occasionally, until it’s beginning to caramelise – about 15 minutes.
Once you’ve reached that stage, go ahead and add in a bit of minced garlic, some tomato paste and some miso paste. The miso really amplifies the flavour and adds a lot of umami to the finished stroganoff.
Cook that for a couple of minutes before adding in a bit of flour. This will work to thicken the sauce just a bit.
Now, stir in both mushrooms, pour over some veggie stock, the reserved mushroom soaking liquid and add in a bit of Dijon mustard and a splash of sherry vinegar.
Bring all of this to a simmer and let it bubble away for a few minutes, just to allow the sauce to thicken and for all of the flavours to blend together.
Then, it’s time to stir in a bit of coconut milk – our sour cream substitute. This won’t make the stroganoff taste coconutty – it just adds an unctuous creamy quality to the dish. Stir into the sauce and simmer for another couple of minutes.
Go ahead and taste the dish to adjust for seasoning, adding a bit of salt and pepper where you think it needs it. Then, you’re good to go ahead and serve!
Vegan Oyster Mushroom Stroganoff
Ingredients
- 10 g (⅓ cup) dried porcini mushrooms
- 120 ml (½ cup) boiling water
- 500 g (18 oz) oyster mushrooms torn into pieces
- 45 ml (3 tbsp) extra virgin olive oil
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp white miso paste
- 1 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 250 ml (1 cup) vegetable stock
- 1 tbsp Dijon mustard
- 1 tbsp sherry vinegar or red wine vinegar
- 120 ml (½ cup) full-fat coconut milk (see note 1)
Instructions
- Preheat oven to 180°C/350°F. Add the porcini mushrooms to a small bowl and pour over the boiling water. Cover the bowl and allow the mushrooms to soak for about 20 minutes. Drain the mushrooms, reserving the liquid, and roughly chop them. Set aside.
- Meanwhile, add the oyster mushrooms to a parchment-lined baking tray (no oil, salt or pepper required) and move to the oven. Roast until reduced significantly in size and browned in places, about 20 minutes.
- While the mushrooms are roasting, add the olive oil to a large saute pan or skillet and set over medium-high heat. Once shimmering, add the onion along with a generous pinch of salt. Cook, stirring every so often, until they're lightly caramelised – about 15 minutes.
- Add the garlic, miso paste and tomato paste to the onions and stir to combine. Cook for 2-3 minutes before adding in the flour and cooking for one more minute.
- Stir in the roasted oyster mushrooms and the chopped porcini mushrooms. Pour over the vegetable stock, reserved mushroom soaking liquid, mustard and sherry vinegar. Stir to combine and bring to a simmer.
- Allow the stroganoff to simmer for at least 5 minutes, just to allow the flavours to meld and the sauce to thicken slightly. Pour over the coconut milk along with a few generous grinds of black pepper. Simmer for another 5 minutes. Taste to adjust for seasoning, adding more salt and pepper where needed.
- Serve, spooning the stroganoff over cooked egg noodles, rice or buckwheat groats – or simply enjoy plain.
Notes
- Any additional coconut milk can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This vegan stroganoff with oyster mushrooms is pretty simple to make incredibly delicious to eat!
Are you after a plant-based stroganoff recipe? Have any questions? Let me know in the comments!
