Creamy Vegan Mushroom Stroganoff by Kendall Oberto

Creamy Vegan Mushroom Stroganoff

As many of you know, I host a weekly Sunday dinner for whichever of my two kids and whatever of their friends can make it. We recently added a vegan guest to the group and I have taken her attendance as an inspiration to expand my repertoire to include some vegan dishes along with the meat and cheese laden fare I also serve. The following recipe is from a site called rainbowplantlife.com and was really delicious for all of us, vegan or not.

Ingredients
  

  • 3-4 tbsp olive oil, divided
  • 2 large leeks or 3 small-medium leeks
  • 20 ounces mixed mushrooms of your choice
  • 6 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, roughly chopped, or 1 tsp of dried thyme
  • kosher salt
  • 1 1/2 cups vegetable broth
  • 2 tbsp tamari or soy sauce
  • 1 tbsp vegan Worcestershire sauce (optional)
  • 1/4 cup (30g) all-purpose flour
  • 1/2 cup (120ml) dry white wine, such as pinot grigio or sauvignon blanc
  • 1 can (13.5 ounce) (400ml) of full fat coconut milk
  • 2 tbsp tahini
  • 2 tbsp nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp Dijon Mustard or course ground mustard
  • 12 ounces (340g) pasta of your choice
  • 1/4 cup fresh dill, chopped
  • freshly cracked pepper

Instructions
 

  • Slice the mushrooms and/or tear them into roughly even pieces. Trim and slice the leeks, but don’t slice too thinly.
    In a large pot cook HALF of the mushrooms and leeks over medium-high heat in olive oil.
    Cook for 8-10 minutes, then add HALF of the minced garlic and fresh thyme with a bit of salt and cook for 2-4 minutes. Set aside this mixture and repeat with the remaining mushrooms, leeks, garlic, and thyme.
    Deglaze the pot with the second batch of mushroom with white wine, then pour in the “vegetable broth roux” mixture and bring to a simmer.
    Pour in the coconut milk, tahini, nutritional yeast, paprika, and salt.
    Simmer the sauce for 10 minutes until thickened and very creamy. Finish with Dijon mustard.
    Stir in hot cooked pasta and toss to coat.
    Add the reserved first batch of mushrooms and fresh chopped dill.
    Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).
    Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.
    NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
    Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
    Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl.
    Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
    While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
    Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
    Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
    Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
    Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
    Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.
    Happy Eating!!

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