The most delicious and creamy dairy-free and vegan mushroom stroganoff ever! Made with vegan cashew cream, this comfort food classic is ready in 45 minutes and bursting with earthy mushroom flavors.
Heat the oil in a large frying pan over medium heat, once it begins to shimmer, add the onion and cook until softened, approx. 5 minutes. Once they’re fairly translucent and just beginning to caramelize, throw in your garlic and stir them around for a minute, making sure it doesn’t burn.
Now add in all the mushrooms and cook over medium heat until the fresh mushrooms have lost the majority of their liquid and they all appear evenly cooked. This can take anywhere from 5 to 10 minutes, depending on the mushrooms you’re using and how thick you’ve sliced them. If you’re noticing the fresh mushrooms burning or charring rather than softening evenly, further reduce your heat. We want to give them time to lose their liquid evenly, rather than searing them and locking it in.
Add in the white wine, vegetable broth, Worcestershire sauce, mustard, and the spices. Give everything a good stir and bump up your heat to bring everything to a boil. Once boiling, reduce your heat again to a low simmer.
Pour the cashew cream into the stroganoff and continue to simmer for about 10 minutes until the sauce thickens. Season to taste.
Garnish with whatever herbs you have chosen!
Mushroom Stroganoff https://www.notenoughcinnamon.com/mushroom-stroganoff/