Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mushroom Stroganoff
Savor the earthy flavors of deeply browned mushrooms tossed with tender pasta in a luxurious plant-based sour cream sauce. This vegan stroganoff is a savory masterpiece that comes together quickly!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Cook Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
- 2
Sauté Aromatics: In a large skillet, heat olive oil over medium-high heat. Add the diced onion and cook for 4 minutes until soft. Add minced garlic and cook for 1 minute.
- 3
Brown Mushrooms: Add the sliced mushrooms to the skillet. Cook undisturbed for 3-4 minutes to brown them, then stir and cook until their moisture evaporates and they are deeply browned (about 8 mins total).
- 4
Create Sauce: Pour in the vegetable broth and soy sauce to deglaze the pan, scraping up any browned bits. Reduce heat to low and stir in the vegan sour cream until the sauce is smooth and heated through. Do not let it boil.
- 5
Combine: Toss the cooked pasta into the skillet. If the sauce is too thick, add a splash of the reserved pasta water. Serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving680
Calories
26 g
Protein
102 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Stroganoff is a nineteenth-century Russian dish of seared beef in a sour-cream sauce, named for the aristocratic Stroganov family whose French-trained chef likely popularized it. The vegan version swaps mushrooms for the beef, which is no stretch at all since mushrooms carry the same deep, savory umami and meaty bite. A blend of cashew cream or plant sour cream restores the signature tang that defines the dish.
Listahan note
This version sears the mushrooms hard in batches to drive off their water and concentrate their savory flavor before the sauce ever goes in. It finishes with plant cream and a hit of acid so the sauce tastes properly tangy, not flat.
Technique cues
- Sear the mushrooms in a hot, uncrowded pan until deeply browned, because crowding makes them steam and stay rubbery instead of developing meaty flavor.
- Deglaze the browned pan with broth or a splash of white wine, scraping up the fond, since those stuck-on bits hold most of the dish's savory depth.
- Stir the plant cream in off the heat or on a low simmer so it warms through without splitting into a grainy sauce.
Kitchen flow
- Parallel prep
- Boil the noodle water and slice the mushrooms and onion while it heats, so the pasta and sauce finish at the same time.
- Make-ahead
- Make the mushroom sauce a day ahead and refrigerate; it deepens overnight and reheats while fresh noodles cook.
- Leftover move
- Spoon leftover sauce over toast or a baked potato for a rich open-faced lunch the next day.
- Cleanup rhythm
- Deglaze the searing pan with broth as you cook, which doubles as both a flavor step and a head start on cleanup.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cremini mushrooms
meaty centerpiece
Purpose: Their dense texture and savory depth stand in for beef and carry the whole dish.
Handling: Wipe clean, slice thick, and sear in batches for the best browning.
Adaptation: A mix with shiitake or oyster mushrooms adds even more complex umami.
plant-based sour cream or cashew cream
tangy richness
Purpose: It delivers the signature creamy tang that makes stroganoff recognizable.
Handling: Stir in at the end off direct high heat to keep it smooth.
Adaptation: Blended soaked cashews with lemon juice make a homemade version.
yellow onion
sweet aromatic base
Purpose: Slow-softened onion builds the savory-sweet foundation under the mushrooms.
Handling: Slice thin and cook until translucent before the mushrooms go back in.
Adaptation: Shallots give a more delicate, refined onion note.
Dijon mustard
sharp depth
Purpose: A spoonful of mustard adds the tang and complexity that lifts a creamy sauce.
Handling: Whisk into the sauce after deglazing.
Adaptation: A splash of white wine vinegar adds acidity if you have no mustard.
egg-free wide noodles or pasta
the vehicle
Purpose: Wide flat noodles catch the creamy sauce in their ribbons.
Handling: Cook to just shy of al dente and toss with a little sauce to keep from sticking.
Adaptation: Use gluten-free pasta or serve over mashed potatoes.
Technique notes
- A teaspoon of tomato paste cooked with the onions adds a savory backbone and a subtle richness to the sauce.
- Splash in a little white wine before the broth and let it cook off, which adds an acidic brightness that balances the cream.
- Reserve a few of the best-seared mushroom slices to scatter on top, since they soften once stirred into the sauce.
Ingredient swaps
- Gluten-free direction
- Serve over gluten-free pasta or mashed potatoes and thicken the sauce with cornstarch instead of any flour.
- Nut-free option
- Use a soy-based plant sour cream rather than cashew cream to keep the dish tree-nut-free.
- Lower-fat direction
- Thin the sauce with extra broth and use a smaller amount of plant cream for a lighter but still tangy result.
Serve alongside
- Steamed green beans with garlic
- Simple arugula salad
- Crusty bread
- Roasted Brussels sprouts
- Dry red wine
- Sparkling water with lemon
- Black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store the sauce and noodles separately if you can, refrigerated up to four days, so the pasta does not absorb all the sauce. Reheat gently with a splash of broth or plant milk to loosen. The mushroom sauce freezes for two months, though the cream may need a quick whisk after thawing.
Equipment
- Wide heavy skillet for searing
- Pot for the noodles
- Wooden spoon
- Sharp knife for slicing mushrooms
Make this household-aware
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Plan it in Listahan
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