Creamy vegan mushroom stroganoff recipe

This deliciously rich vegan mushroom stroganoff recipe uses coconut cream and nutritional yeast to give perfect creaminess, paprika for a smokiness, and garlic, chives and white wine to add a deliciously perfumed tang.

I like to served it over silky, freshly cooked tagliatelle, but it's equally wonderful over rice or even on toast!

It's packed with flavour, so you'll want to savour every bite.

Here’s how to make four luxurious portions creamy vegan mushroom stroganoff.

Instructions

In a large pan, heat the olive oil over a medium heat.

Add all of the mushrooms.

Fry for 3-5 minutes until softened and releasing moisture.

Add the butter and garlic.

Turn the heat up and fry for 10 minutes, stirring regularly until the mushrooms are browned and sizzling.

Add the wine.

Sizzle for a further minute to encourage the alcohol to evaporate.

Put the tagliatelle on to cook in plenty of boiling, salted water. It will need around 8 minutes in all.

Add the vegetable stock, coconut milk, coconut cream and paprika.

Simmer for 5 minutes.

Add the nutritional yeast and chives.

Stir, then season to taste.

Drained the tagliatelle and serve to four bowls. Spoon the stroganoff on top.

Enjoy!

And when you've finished enjoying this creamy vegan mushroom stroganoff, don't forget to come back and let me know your thoughts!

Pointers, tricks and troubleshooting tips for the perfect creamy vegan mushroom stroganoff

Is mushroom stroganoff easy to make?

Mushroom stroganoff is a really quick comforting meal that you can have on the table in under half an hour. Perfect for a mid-week meal when everyone needs something hearty and tasty to warm them up. 

Once the mushrooms are cleaned and sliced it’s simply a case of frying them off then sizzling them with garlic and vegan butter. Add in the wine to reduce down before adding the stock, coconut cream, and coconut milk.

Put the pasta on so it’s done in time whilst simmering the stroganoff so the sauce thickens and becomes lovely and creamy. Finish off with nutritional yeast and chives before serving over the tagliatelle. 

Will I need any special equipment for this vegan stroganoff?

This recipe is an easy weeknight dinner so you should be able to find everything you need in most kitchens.

A chopping board and knife to prepare the mushrooms and garlic. Weighing scales, measuring spoons, and a measuring jug to measure out the ingredients. Use a large frying pan to cook the stroganoff, and a large pan to cook the pasta in. 

There is a full list of suggested equipment on the recipe card below.

Where can I buy shiitake mushrooms?

Shiitake mushrooms are native to Southeast Asia but are now cultivated all over the world. You should be able to pick them up fresh in larger supermarkets or with your online shop.

Shiitake mushrooms are also available dried, which can be a more economical way of buying them if you use them a lot. Dried shiitake will need soaking in hot water for about 20 minutes before you start cooking. This recipe calls for 100g of fresh shiitake so use 10-15g of dried. Use the soaking licker instead of the stock for this recipe too, strain it through a fine sieve to remove any grit. 

Is this mushroom stroganoff suitable for vegetarians as well as vegans?

When the ingredients are followed this recipe is vegan, so it would automatically be suitable for vegetarians too. 

If you’re making this recipe vegan check the tagliatelle doesn’t contain egg, most dried pasta doesn't, but some might. 

If you want to make this stroganoff just vegetarian instead of fully vegan use dairy butter, milk, and cream instead of the vegan alternatives in this recipe. 

Double-check all of your ingredients labels to make sure that they are suitable for vegetarians or vegans. Don't forget to also check anything extra you intend to serve with your stroganoff.

Is this mushroom stroganoff gluten-free?

I’m serving this vegan stroganoff with wheat-based pasta so it is not gluten-free, some stock cubes also contain gluten. You can easily make this recipe gluten-free as well as vegan by using gluten-free pasta and gluten-free stock. It's also yummy served with rice instead of pasta.

Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve the stroganoff with.

Is this mushroom stroganoff keto-friendly?

As I’m serving this stroganoff with pasta it is too high in carbohydrates to be keto-friendly. Why not serve your stroganoff with courgette or butternut squash spaghetti instead.

Is this creamy mushroom stroganoff healthy?

This creamy stroganoff is quite high in fat so depending on your diet plan this might be a treat meal.

Mushrooms are a good source of different B vitamins, each one used by the body in various ways to keep things functioning properly. If you are vegan B12 can be a little hard to come by naturally in food so it's a good idea to use nutritional yeast which is fortified with B12 for an extra boost.

Head down to the recipe card below to see more detailed nutritional information, all figures are estimates based on publicly available data. 

Is this mushroom stroganoff safe to eat while pregnant?

This recipe contains a little bit of wine which you may want to leave out if this is being served to a pregnant woman. The cooking time for the mushrooms is quite long but do make sure they are thoroughly cooked. 

Whenever cooking for at-risk groups, like people who are ill, elderly, or pregnant, make sure all the ingredients are in good condition and the food is prepared safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is this vegan mushroom stroganoff suitable for babies and toddlers?

You can make this recipe suitable for the whole family by leaving out the wine and salt, that includes any stock cubes as they often contain a lot of salt. Either make your own stock with vegetable peelings or just use hot water instead. 

Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. Chop up the tagliatelle and any large mushrooms down to a manageable size.

Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with this creamy vegan stroganoff?

I love this stroganoff with pasta but it works perfectly with all sorts of other things. Often served with rice or chips, it’s also great with new potatoes.

With any leftover stroganoff, it’s yummy on a piece of wholemeal toast for lunch the next day.

If you want the meal to have fewer carbohydrates, serve your stroganoff with courgette or butternut squash spaghetti or steamed greens. 

In Finland, pickles are sometimes diced and added to stroganoffs, so something acidic like sauerkraut or pickles on the side could be a really nice contrast to the creaminess of the stroganoff, though far from traditional!

Can I make this recipe without coconut cream or milk?

The coconut milk and cream are adding flavour as well as rich thick creaminess to make the sauce for this stroganoff. I haven’t tried using other vegan alternatives like soya milk or oat cream but you could give it a go if you like. 

I haven’t got vegan butter, can I use vegan margarine?

If you don’t have vegan butter I would suggest using a little more olive oil instead. Unless you have margarine with a high-fat content, around 80% otherwise they are too watery to have the desired effect for this recipe and might split when heated. 

Can I use dried mushrooms for this stroganoff?

Dried mushrooms are such a handy ingredient to have in the kitchen cupboard. And at some times of the year, they can be much easier to get hold of than fresh mushrooms. 

I haven’t tested this recipe using solely dried mushrooms but it should work just fine. You need about 10-15% of the original weight in dried form to get roughly the same amounts. Dried mushrooms will obviously need to be soaked before cooking. Check the packet instructions, usually around 20 minutes in just-boiled water. Drain the mushrooms and hold back the soaking liquid, you can use this instead of the stock, it might need sieving to get rid of any fine particles. 

Can I add extra veggies to this mushroom stroganoff?

Some stroganoff recipes include things like onion and tomato. You could dice an onion and fry it off with the mushrooms at the start. Though often overlooked, onion does count towards your recommended five a day, when used in cooking like this, less so when it's battered and fried! 

I haven’t tried it, but stirring through some chopped spinach when the stroganoff is nearly done would be lovely too. 

It’s also really easy to add veggies as a side with stroganoff, why not serve with steamed greens instead of pasta. 

How should I store any leftover vegan stroganoff, how long will it keep?

Any leftover stroganoff will need to be cooled and kept in the fridge. Pop it into an airtight container or in a bowl covered with a beeswax wrap. When kept in the fridge this mushroom stroganoff will be fine for up to four days. You can also freeze any leftovers on the day of making, it will keep for up to a month in the freezer.

Can I leave vegan mushroom stroganoff out on the counter?

No, other than when serving, stroganoff should not be left out on the counter. Any leftovers need to be kept in the fridge. If you leave foods like this out on the side there is an increased risk of bacteria spreading on the food causing illness. That's why it's important to keep it in the fridge. The cool temperature dramatically reduces the bacteria's activity levels keeping food fresher for longer.  

Can I make this mushroom stroganoff ahead?

As this recipe takes under 30 minutes to make I would usually just make it fresh ready for dinner. If you want to save a bit of time for another meal you could cook double the amount of stroganoff and store it in the freezer for another day when you don’t have as much time. 

Can I freeze creamy vegan mushroom stroganoff?

Yes, you can freeze this vegan mushroom stroganoff, the texture of the mushrooms might change a little but it should still taste delicious.

Personally, I would freeze just the stroganoff itself and cook the pasta or rice fresh when you come to serve.

Put your stroganoff into suitable freezer containers, reusable bags, or boxes and leave to cool. Make sure the stroganoff is in the freezer within 2 hours of cooking. Label your containers with the date and what is inside so you know when to use it up by. This vegan stroganoff will keep for up to a month in the freezer.

It’s best to thaw out in the fridge overnight, or if you’re in a hurry you can use the defrost setting on the microwave. Once thawed, consume within 24 hours and don’t refreeze. 

What is the best way to reheat mushroom stroganoff?

It’s easy to reheat stroganoff in the microwave or on the hob if you prefer. 

To heat in the microwave, transfer to a microwave-safe dish if it’s not in one already, and loosely cover. Heat on full for 2-4 minutes, stirring halfway through. Give the stroganoff a really good stir and make sure it's hot all the way through before serving. 

To reheat on the stove, pop the stroganoff into a suitable size pan and heat over a low to medium hob for 10 - 15 minutes. Stirring regularly, if the sauce is catching on the bottom of the pan you can add a splash of water and turn the heat down. Make sure the stroganoff is piping hot before serving. 

Leftovers of this stroganoff should only be reheated once after the initial cooking so any remaining after this will need to be discarded. 

Can I make this mushroom stroganoff in a different quantity?

It’s simple to make more or less of this recipe so go right ahead. If you are making extra to freeze some then I would recommend just making extra stroganoff and then cook the pasta or rice to go with it fresh. 

Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make this stroganoff in individual portions?

This is the kind of recipe that needs to be all cooked in a pan together. You can of course serve into individual bowls before it reaches the table. 

Can I make this mushroom stroganoff in the slow cooker or instant pot?

This mushroom stroganoff comes together quite quickly on the hob so it’s probably easier to cook it in a pan rather than getting out the slow cooker or instant pot. 

How can I make sure this vegan stroganoff is perfectly cooked?

Taking the time to fry off the mushrooms and let them sizzle in the vegan butter and garlic really gives depth to this stroganoff. Put a big pan of water on to come up to boiling whilst the mushrooms start to cook. Then it's ready to add the pasta once you’ve added the wine into the stroganoff.

When you start adding the liquid like the wine and stock with the coconut milk and cream, make sure to keep the pan simmering so the sauce can reduce and thicken slightly into a lovely creamy consistency. I love adding a dash of smoked paprika to this recipe as it brings a slight sweet and smoky pepper taste, giving the stroganoff another dimention. Adding chives and nutritional yeast at the end rounds off this stroganoff perfectly. 

Why did my stroganoff turn out dry with rubbery mushrooms?

This recipe should not turn out dry as long as all the liquid elements are added in the correct ratios. 

I love the taste of mushrooms and they are a great source of vitamins but if handled badly the texture can be quite unpleasant. There are a few simple steps you can take to avoid rubbery bland mushrooms.

It all begins with how you store your mushrooms. They need a bit of airflow and don’t like to be contained so keep them in an open paper bag in the fridge rather than locked in a sealed container.

When you come to prepare the mushrooms personally I prefer to simply dust off any grit or dirt that might still be on them. If you want to give them a more thorough wash you must dry them properly before chopping and adding to any recipe. Use a clean tea towel to dry them before you slice. This stops them from steaming when they hit the pan, so they are less likely to turn out rubbery.

Now the mushrooms are clean and chopped, it’s time to start cooking. Heat the pan before you start so the mushrooms have the best chance of turning golden and delicious. Try not to move the mushrooms around too much to start with so they can fry off quickly. If they are sticking to the pan add a little more oil. After about 3 minutes it's time to turn up the heat and add the garlic and vegan butter. The mushrooms will continue to fry and soak up all that lovely flavour. 

Don’t be tempted to add salt or liquid too early, give the mushrooms a good 10 minutes frying in the butter and garlic goodness. 

When you start adding the liquid you may need to adjust the heat level under the pan, if its boiling to vigorously turn it down otherwise all the sauce will evaporate. You want to maintain a nice simmer so the stroganoff can thicken up but doesn’t dry out in the pan.

If you’ve got the timings a bit off and the stroganoff is ready before the pasta is done, turn the heat off and put a lid over the stroganoff to keep it warm whilst the pasta finishes cooking. 

Why did my mushroom stroganoff turn out really wet?

There is quite a bit of liquid going into this recipe to create a lovely creamy stroganoff sauce.  Make sure to use a measuring jug to accurately get the right amounts and not put too much in. 

The stroganoff needs to be simmering well, encouraging some of the liquid to evaporate, as well as allowing the mushrooms to absorb it. If the heat of the pan is too low this stroganoff will turn out thin and watery so make sure to keep a good simmer going. 

If your stroganoff is really wet you can keep it simmering for a bit longer than the recipe suggests so it has more time to reduce and thicken slightly. 

How can I add/change the flavours in this mushroom stroganoff?

One of the easiest ways to change the flavours of this stroganoff is to serve it with different things. It’s perfect with pasta but also great with rice, new potatoes and even steamed greens.

If you want to add some extra flavour into the stroganoff, dice an onion and fry it off with the mushrooms at the start.

I like to keep this stroganoff simple with just mushrooms but you could try adding some spinach if you want a bit of green. Roughly chop a few handfuls of spinach and add it when the stock and coconut milk and cream go in.

Why not try different herbs like dill or rosemary instead of chives. And if you like a bit more punch add a teaspoon of whole grain mustard too. 

What is the origin of stroganoff?

Stroganoff is a traditional Russain dish, usually made with sauteed beef. It’s comforting nature has made it popular across the world now and there are quite a few different regional takes on the classic stroganoff. Some with onion, others with or without wine. Some use mushrooms and beef, and to create this vegan stroganoff we’ve used just mushrooms. 

It is named after the prominent Stroganov family, one of the richest Russian families in history. Stroganoff the dish was created in the 1800s by French chefs working for the family, though it is probably a refined version of other more traditional Russian recipes. 

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