31 August 2019

Vegan Mushroom Stroganoff

Juicy, chewy mixed mushrooms in a rich and creamy sauce, served up with a mix of long grain and wild rice. I used 4 types of mushrooms; chestnut, oyster, enoki and dried porcini but you can use whichever you prefer or that are available to you - I find that Chinese supermarkets have a great variety of different mushrooms!

The creamy base of this stroganoff is made from cashews, they're the perfect medium for a sauce like this, delivering rich flavour and plenty of nutrition too. Nuts are super healthy, they're a great source of protein fibre and micronutrients too. Cashews contain vitamin K and magnesium, essential for our blood health and muscles, respectively, they're also rich in copper and iron, two nutrients needed for red blood cell formation, iron absorption and our subsequent energy levels.

As well as the deep savoury flavours coming from the mushrooms and the creaminess from the cashews, this stroganoff is also flavoured with caramelised onions, garlic, thyme, a splash of dark spirit (I used spiced rum as it's what I already had), mustard and a little smoked paprika. It tastes super indulgent and is the perfect weeknight or weekend meal. Serve up as is with a side of rice, or add some charred greens for an extra nutrition boost! 

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Vegan Mushroom Stroganoff | Serves: 4 | Time: 30 mins

You'll need

  • Chopping board
  • Knife
  • Sauté pan 
  • Measuring cups + spoons
  • Mug
  • High speed blender


  • 1/2 cup dried porcini mushrooms & 1 cup boiling water
  • Olive oil
  • Large onion
  • 4 cloves garlic
  • 600g mixed mushrooms (I used chestnut, oyster & enoki)
  • 1.5 tsp salt
  • 4 bay leaves
  • 1 sprig fresh thyme
  • 1/3 cup dark spirit (optional) (brandy/rum/whisky etc - can even be spiced)
  • 1 heaped tsp Dijon mustard
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • Juice 1/2 lemon
  • Black pepper
  • 3/4 cup cashews (100g)
  • 1 cup water
  • 2 tbsp chopped parsley
To serve:

  • Long grain and wild rice


  1. Add the porcini mushrooms to mug and cover with a cup of boiling water and allow to soak. 
  2. Peel and dice the onion and add to a pan with a splash of oil, cook over a medium heat for 5-10 minutes until softened and slightly caramelised. Crush in the garlic and cook for a few minutes. 
  3. Clean and chop the mushrooms any way you like and once the garlic is cooked off slightly, add the mushrooms to the pan along with the salt. Cook off until most of the liquid has reduced, stirring often. 
  4. Add the bay leaves, thyme and spirit and allow to cook off fully, then add in the porcini mushrooms and soaking liquid, dijon mustard, paprika, lemon juice and black pepper and reduce the heat. 
  5. Blend the cashews and water until a smooth cream has formed and stir into the pan, allow it to thicken to desired consistency and then stir in half the chopped parsley, taste and adjust seasoning as required. 
  6. Serve up with a side of long grain and wild rice and garnish with the remaining parsley and a pinch of black pepper and enjoy! 
Cassidy xx