Weekend Mushroom Stroganoff

Looking for fresh ideas to spice up your weekend meals? Cooking at home can be both fun and rewarding, especially when you have simple recipes that deliver big on flavor. Here is a weekend-easy creamy stroganoff you can whip up in your Instant Pot or on the stovetop.

We have included an Instant Pot recipe below that is very easily adapted to a regular kitchen stove. Notes for regular kitchen equipment are below the recipe.

A creamy mushroom gravy draped over whole wheat pasta

Mushroom Stroganoff - Instant Pot Version

See the Notes under the recipe for a non-Instant Pot Version

The classic, umami-rich stroganoff is perfect for a Saturday night with friends or family.

Servings: 4 Time: 1 hour if enjoying yourself, 30 minutes if moving quickly

Ingredients:

• 12 oz fresh mushrooms, sliced

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 2 T. water, broth, or oil to saute

• 2 T. soy sauce

• 3/4 t. ground black pepper

• 1/4 t. dried thyme

• 1 cup vegetable broth

• 1 T. Dijon mustard

• 1 t. salt

• 3/4 c. plant milk

• 1 T. cornstarch or arrowroot

• 1/2 c. cashew cream (see note) or plant sour cream

• 2 T. nutritional yeast

• Pasta, potatoes, quinoa, or rice for serving

  
  

Instructions:

1. Prep your ingredients and cook your pasta, potatoes, quinoa or rice.

2. Set Instant Pot to saute.

3. Add oil/broth/water and onion and cook 2 minutes.

4. Add garlic and cook 1 minute.

5. Add mushrooms and cook until as long as possible without burning. If you are in a hurry, just cook until the mushrooms have released their water and then let that liquid cook off.

6. Add soy sauce, black pepper, thyme, broth, Dijon, and salt.

7. Set Instant Pot for 3 minutes.

8. Once the timer goes off, let sit a few minutes and then release the steam valve slowly.

9. Stir cornstarch into the plant milk, then add to the pot along with the cashew cream/sour cream and nutritional yeast.

10. Turn the pot back on to Saute and heat briefly while stirring until thickened.

11. Serve over your choice of grain or potato and garnish with parsley if you wish.

NOTE: To make cashew cream, combine 3/4 cup raw cashews , 1/2 t. salt, and 1/3 cup water. Blend in a high powered blender (such as a VitaMix or NutriBullet) until smooth, adding a little more water if needed to blend. To make the cashew cream extra delicious, add the juice of 1/2 a lemon and/or 2 t. nutritional yeast. This will make twice as much cashew cream as you need for the recipe, so save the rest for another recipe or add it to this recipe for extra decadence.

TO MAKE THIS WITHOUT AN INSTANT POT: In Step 2, saute the vegetables in a large saucepot. In Step 7, just cook over medium heat for 10 minutes, stirring occasionally and adding water or broth if it starts sticking or getting dry. Then make the cornstarch and plant milk slurry and add it to the pot all at once while constantly but gently stirring. Keep stirring until the stroganoff is thickened to your liking and serve.

This recipe takes a little longer than a weeknight dinner so recruit your family or friends to help prep the vegetables or cook the potatoes/rice/quinoa/pasta.