Mushroom Stroganoff is a modern British recipe for a vegan version of stroganoff made with mixed wild mushrooms with chillies and herbs in a white wine base finished with cashew cream. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Stroganoff.
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In this vegan mushroom stroganoff recipe, a silky cashew-based cream sauce coats chewy mushrooms, providing the perfect combination of savoury, rich, umami-packed deliciousness in this vegan version of a classic dish.
Ingredients:
75g raw cashew nuts (for the cashew cream)
1 tbsp rapeseed oil (or any neutral oil)
4 garlic cloves, minced
1 red onion, finely sliced
225g wild button Agaricus (field mushrooms an relatives) or use cultivated chestnut mushrooms
225g mixed wild mushrooms
1 tbsp fresh thyme
120ml dry white wine
1 tbsp pickled jalapeno chillies (or use capers if you don’t want the spice)
500ml mushroom stock (or soaking liquid if using dried mushrooms)
½ tsp vegan Worcestershire sauce
2 tbsp tamari (or soy sauce)
½ tsp smoked paprika
Salt and freshly-ground black pepper., to taste
Method:
If using dried mushrooms, soak them in 500ml of warm water for 30 minutes to reconstitute. At the end of this time squeeze the mushrooms to eliminate as much of the excess liquid as possible. Cut the reconstituted dried mushrooms into thin slices. Reserve the soaking liquid and add to the sauce.
Prepare the cashew cream by blending the cashews (or pumpkin seeds) in a blender with ½ cup water. Set aside for later.
Heat the oil in a wide, heavy-based frying pan. Add the fresh or reconstituted mushrooms then season lightly with salt and freshly-ground black pepper. Fry over medium-high heat until the mushrooms release their liquid and begin to caramelize a golden brown.
Add the garlic and onions to the pan with the mushrooms and fry for about 3 minutes more or until the onions are soft and translucent.
At this point add the chopped jalapeños or capers to the pan, stir to combine then pour in the wine.
Cook until the wine has almost completely evaporated away then stir in the cashew cream. Add the mushrooms stock (or the mushroom soaking liquid if using dried mushrooms) then stir in the Worcestershire sauce and tamari (or soy sauce).
Finally scatter over and stir in the smoked paprika. Taste and adjust the seasonings if needed.
Garnish with parsley and serve over a bed of fusilli or any ribbon-type pasta.
