Mushroom Stroganoff

This mushroom stroganoff recipe is a vegan take on the classic Russian recipe which grown in popularity in the UK and the US.

Mushroom Stroganoff

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

Yield: 1

Serving Size: 1

Mushroom Stroganoff


  • 1/2 onion, sliced
  • 1/2 cup of sliced baby bella mushrooms
  • 2 tbsp of olive oil
  • 1 1/3 cups of water or vegan broth
  • 2 tbsp of red port wine
  • 1 tsp of dijon mustard
  • 4 tsp of all purpose flour


  1. In a large skillet over medium heat, add the oil and sauté the mushrooms 3-5 minutes, then push the mushrooms off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the mushrooms.
  2. Stir the flour into the juices on the empty side of the pan. Pour in water or vegan broth and bring to a boil, stirring constantly. Lower the heat and stir in the mustard. Cover and simmer for 1 hour or so.
  3. 5 minutes before your cooking time is up, add in the red port. Add salt and pepper to taste if needed before serving.


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