Creamy, delicious, and so easy to make, vegan mushroom stroganoff is one of my favorite comfort foods! Easily customizable to suit just about any dietary needs and tastes. Recipe adapted from William Sonoma.
Pasta: Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Stroganoff: Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste.
Assemble: Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Freeze for up to 2 – 3 months. Let thaw before reheating.
Nutritional values are estimates only. See our full nutrition disclosure here.