Mushroom Stroganoff
Today I'm excited to explore a vegan alternative to a heavyweight Russian dish. Let's enjoy a delicious mushroom stroganoff at home!
  • 1 Tbsp olive oil
  • 2 cups Cremini mushrooms, sliced
  • 1 white onion, medium, sliced
  • 1 clove garlic, crushed
  • 1 spring thyme
  • 1 Tbsp coconut butter
  • 1 Tbsp flour (use GF if needed)
  • 1 cup veggie broth
  • 1 coconut milk
  • ½ tsp ground cumin
  • ¼ cup dry sherry
  • salt and pepper to taste
  • a handful of chives for garnish
  • 2 cups cooked pasta
  1. Heat a skillet on medium heat.
  2. Add the mushrooms and cook for about 5 minutes, stirring occasionally.
  3. Add the garlic and onion and cook, stirring, for 5 more minutes.
  4. Add the dry sherry and thyme. Let it simmer for about 4 minutes to evaporate.
  5. Add the flour and mix to incorporate. When the mixture begins to thicken, add the coconut butter and broth. Stir to combine.
  6. Add the coconut milk and bring to a simmer. Let it cook for about a minute until it gets thicker.
  7. Take out the thyme sprig and garnish with greens.
  8. Serve on freshly cooked pasta. Enjoy!
Recipe by Gourmandelle | Vegetarian Blog at