Creamy Mushroom Stroganoff

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But for real here, shout-out to Wicked Healthy and Chef Derek Sarno for unknowingly teaching me how to get the meatiest mushrooms I’ve ever made!

(Turns out I can pick up some things watching other chefs and cooks on YouTube!)!

The pot-pressing technique really makes these mushrooms as meaty as they can possibly be!

Also probably the hottest it’s been in the kitchen in a while! Also, the cashew cream was made with an white white reduction in garlic and onion, Dijon mustard, miso paste, and some spices.

I’ve made mushroom Stroganoff before, but this blows it out of the water!

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Creamy Mushroom Stroganoff

Cook and Prep Time: 30-40 minutes

Serves: 3-4 people

You Need

• 16 oz. Your Favorite Legume-Based Pasta
• 16 oz. Shitake Mushrooms, sliced
• ½ cup Dry White Wine (optional)
• 1 Yellow Onion, diced
• Salt, to taste
• Black pepper, to taste
• Olive Oil
• ½ cup Cashews, soaked overnight
• 1 cup Oat Milk (or other non-dairy milk)
• 1 tsp. Garlic Powder
• 1 tbsp. Smoked Paprika
• 2 tbsp. Tamari
• 2 tbsp. Dijon Mustard
• 1 tbsp. Apple Cider Vinegar or ½ Lemon, juiced
• Fresh Parsley, for garnish
• 1 tbsp. Nutritional Yeast, for garnish

DIRECTIONS

1. Rinse and chop the produce accordingly.  Cook your pasta according to package instructions.
2. Add 1 tbsp. of olive oil to a large skillet, and set it to medium heat.  Add garlic and onion.  Cook for 4-5 minutes, until onion is translucent.  Then, white wine, about 1/3 cup vegetable stock, and dry white wine.
3. Meanwhile, add mushrooms to a second pan set to medium heat.  Add 1 tsp of olive oil, and cook until mushrooms have released their liquid and has evaporated, about 10 minutes.  About 5 minutes in, take a second pot or pan, and press the mushrooms down.  Then, remove from heat until Step 5.  Also, remove ¼ of the mushrooms and place them in a bowl for garnish.
4. Make the cashew cream sauce.  To a blender, add cashews, 1 tbsp. tamari, garlic powder, Dijon mustard, paprika, nutritional yeast, and apple cider vinegar.  Season with salt and pepper. Pulse until smooth.
5. Add the cashew sauce and the garlic & onions, to the pan with the mushrooms, the pan back to medium heat.  Toss to combine and warmed through, 1-2 minutes.
6. Add pasta to your pan and toss to combine.  Garnish with fresh parsley and remaining mushrooms.  Enjoy!