Mushroom stroganoff

Today I bring you a quick and tasty dish, just as tempting to vegans as it is to gourmets. The dish is very easy to prepare, almond milk can be replaced with milk if desired, and gourmets can add a little fried bacon or diced chicken breast to the whole combination.

I choose a veggie version.

Ingredients for 4 servings:

  • 2 tablespoons olive oil
  • 1 medium onion (finely chop)
  • 12 to 15 medium-sized mushrooms (about 300 grams)
  • 3 cloves garlic
  • half a teaspoon of dried thyme
  • a quarter of a teaspoon of pepper
  • half a teaspoon of salt
  • a quarter cup of dry white wine (60 ml)
  • a quarter tablespoon of vegan Worcestershire sauce
  • a quarter cup of flour
  • two cups of vegetable stock
  • one and a half cups of almond milk
  • one box / bag of fusilli pasta
  • for decoration parsley chopped


  1. In a large saucepan, heat 1 tablespoon olive oil over medium heat. After the oil heats up slightly, add the onion and cook for 3-4 minutes, until the onion becomes glassy, ie semi-transparent.
  2. Add the mushrooms and cook until most of the juices have evaporated.
  3. Use a spoon to make a place in the center of the pot. In the prepared space add a tablespoon of olive oil, salt and add garlic, thyme and pepper.
  4. Cook for 2-3 minutes, until odors blend. Then add the white wine and vegan Worcestershire sauce and stir until all the ingredients are combined.
  5. Add the flour and stir until the dish is completely combined. Then add the vegetable broth, almond milk and pasta, and stir until everything goes well.
  6. Cover and increase heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and the pasta is completely cooked.
  7. Serve immediately, sprinkle with parsley.

Bon appetit!

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