Versatile Plant-Based Mushroom Stroganoff
I say versatile because you can change up the herbs and spices to achieve the flavor profile you’re looking for. Want your stroganoff to accompany your Thanksgiving dinner, use poultry seasoning. Want French inspired flavor? Use thyme or tarragon. Swedish Meatballs, use nutmeg. You get the idea, use your imagination! You can even add capers to really take it up a notch.
Ingredients
12 oz fresh mushrooms, sliced (white button, baby bella, and/or portabella)
1 medium onion, chopped
4 garlic cloves, minced
1 tsp dried herbs based on the flavor you’re going for; example: thyme, sage, tarragon, poultry seasoning. If you’re pairing this stroganoff with Swedish Meatballs, add 1/4 tsp nutmeg. If you’re nervous about using herbs and spices, add less, you can always add more based on your personal taste.
2 cups unsweetened, unflavored plant milk, almond, cashew, soy, rice (I prefer Cashew Milk because it’s rich and creamy)
2 Tbsp cornstarch
Instructions
Heat a large skillet over medium-high heat and add mushrooms, onions, garlic and your herb or spice of choice. Saute for about 10 minutes or until onions are tender and liquid has cooked off.
Stir 1 1/2 cups of plant-based milk into the mixture.
Combine remaining 1/2 cup plant-based milk with the cornstarch and mix well. Stir into the mushroom mixture and bring to a simmer as you continue to stir. Simmer for about 4 minutes or until thickened.
This Mushroom Stroganoff is the perfect marriage with my Plant-Based Swedish Meatballs as shown in the photo.
Serves 4
