Mushroom Stroganoff

I came down with a nasty cold last week, thanks to my son. The timing was both good and bad – I got taken care of by my wonderful husband, because he was lucky enough to have a couple days off at the same time, but I also didn’t have much energy to be a pinterest parent with my kids during their short “fall break” a.k.a 5-day weekend.

One of my least favourite parts of a cold is losing my sense of smell and taste. On the first day off the couch, I was inspired to throw together a casserole using up a bunch of fridge leftover produce mixed with wild rice and baked with some yummy caulifredo sauce I had made and froze earlier this summer.

It was like eating mush to me. But, my husband loved it so much that I wish I could of tasted it 🙁

I also made some delicious vegan chocolate chip cookies, which I will post here soon, and I didn’t even bother eating them 😛

But, today I can finally start tasting things again. Not entirely, but I am getting there. For someone who really enjoys food, this sucked.

I try and stretch my grocery shopping trips over 2 weeks, so the last few days before the next trip is spent getting creative in my meal planning. I had a full 2lb tray of mushrooms calling my name, and it had been a while since we had had pasta, so stroganoff it was! This is a popular dish in my house, and even when we ate meat, I would occasionally still make this mushroom version instead.

Once again, I turned to my Cooks Illustrated cookbook. I’ve taken their beef stroganoff recipe, which was always my go to recipe, and veganized it. I used this recipe for my vegan sour cream, but you can also buy it – or use the dairy version.

It all comes together very quickly, so sometimes I’ll have everything chopped, mixed, measured, etc and ready to go and then I can usually have dinner on the table within 15-20 minutes.


  • 1 tbsp olive oil
  • 2 lbs mushrooms, sliced
  • 1 onion, diced
  • 1 tbsp dry mustard
  • 2 tsp hot water
  • 2 tsp soy sauce
  • 1 tsp sugar
  • salt and pepper
  • 4 tsp flour
  • 1 tbsp tomato paste
  • 1 1/2 c. vegetable broth
  • 1/3 c. white wine
  • 1/2 c. sour cream (vegan if you’re not vegetarian)
  • chopped fresh parsley
  • 1 lb fresh pasta, cooked to al dente


  1. In microwave safe container, microwave the mushrooms for about 4-5 minutes, or until they release all of their liquid. Drain, and discard liquid.
  2. In small bowl, stir together the sugar, mustard powder, 1 tsp fresh pepper and hot water. Should form a paste.
  3. In large frying pan over medium-high heat, add the olive oil. Then add mushrooms, onions and salt and cook (stirring very occasionally) until browned and dark bits form on bottom of pan.
  4. Stir in the tomato paste and flour and cook for a minute.
  5. Turn down heat and slowly add the vegetable broth, soy sauce, mustard paste and white wine and simmer until thickened a little – about 4 minutes.
  6. Off heat, stir in the vegan sour cream, and serve over cooked pasta sprinkled with the fresh parsley.

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