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!
Serves: 2
  • 1 Tbsp olive oil
  • 2 cups Cremini mushrooms, sliced
  • 1 white onion, medium, sliced
  • 1 clove garlic, crushed
  • 1 tsp thyme
  • 1 Tbsp flour (use GF if needed)
  • 1 cup veggie broth or water
  • 1 cup coconut milk
  • ½ tsp ground cumin
  • ¼ cup dry white wine
  • salt and pepper to taste
  • a handful of chives for garnish
  • 2 cups cooked pasta
  1. Heat a skillet on medium heat. Add olive oil.
  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 white wine 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 milk and broth. Stir to combine.
  6. Bring to a simmer. Let it cook for about a minute until it gets thicker.
  7. Garnish with chives.
  8. Serve on freshly cooked pasta. Enjoy!
Recipe by Gourmandelle | Vegetarian Blog at