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November 11, 2016

Savory Mushroom Stroganoff

The China Study All-Star Collection/BenBella Vegan publishing

  • The blend of earthy mushrooms lends a wonderful richness to this dish, making it both delicious and satisfying. The China Study All-Star Collection

Serves 4


1 medium onion, chopped

3-4 cups (675ml-900ml) vegetable stock, plus more as needed 

8 ounces (225g) portobello mushrooms, thinly sliced

1 teaspoon dried basil

1 teaspoon reduced-sodium tamari or soy sauce

Pinch of cayenne pepper

8 ounces (225g) cremini or white button mushrooms, sliced

1 tablespoon whole-wheat flour, plus more as needed

1/2 cup (115ml) water, plus more as needed

Sea salt to taste 

Freshly ground pepper to taste

8 ounces (225g) whole-grain rotini, fusilli, or other pasta of your choice, cooked and drained

1/2 cup (small bunch) chopped fresh flat-leaf parsley, for garnish (optional)


1. Put the onion and 2 tablespoons of vegetable stock in a large skillet.

2. Cook over medium-low heat, stirring occasionally, until slightly softened, about 5 minutes. Add more stock, 1 tablespoon at a time, if the onion becomes dry.

3. Add the portobello mushrooms, basil, tamari and cayenne pepper and cook, stirring occasionally, about 5 minutes, adding more stock 1 tablespoon at a time as needed to prevent sticking.

4. Add the cremini mushrooms and cook, stirring occasionally, until browned, about 8 minutes.

5. Stir in 1 1/2 cups (340ml) stock. Cover and let simmer, stirring occasionally, for 15-20 minutes, adding more stock as needed.

6. Put the flour and water in a blender and process until smooth.

7. Briskly whisk the flour-water mixture into the mushrooms. Cook, stirring constantly, until the liquid has thickened to form a gravy. 

8. Season with salt and pepper. Serve immediately over pasta and garnish with parsley.