Vegetarian Mushroom Stroganoff (One Pot)
This one pot Vegetarian Mushroom Stroganoff takes just 10 ingredients. It's a lighter, healthier spin on a classic. Cozy, comforting, and loaded with flavor. This easy weeknight dinner is a family favorite. Can easily be made dairy-free and vegan.
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VEGAN MUSHROOM STROGANOFF ???? Creamy goodness and an instant family hit!
When you are looking for a super quick and easy meal that is both comforting and nutritious there is nothing better than a plate of Plant Based Vegan Mushroom Stroganoff. The silky, rich cashew sauce complements the earthiness of the mushrooms perfectly and you can eat it over noodles, rice or even mashed potatoes. This recipe is sure to make it into your normal meal rotation.
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AMAZING vegetarian Mixed Mushroom Stroganoff Recipe
LEARN HOW TO MAKE A CREAMY VEGAN MUSHROOM STROGANOFF RECIPE
LAY HO MA!! MAN, mushrooms are so great aren't they? They come in many shapes and sizes and have the most amazing flavours. The sound of a creamy, comforting, earthy mushroom pasta dish makes the world right. Join me in this episode and learn how to make a delicious vegan mushroom stroganoff recipe right at home. Let's begin
Ingredients:
1 cup cashews
1 1/2 cups water
few pinches of salt
300g mixed mushrooms of your choice (I used a mix of shimeji, shiitake, oyster, cremini, king oyster, and seafood mushrooms)
pepper
3 pieces garlic
1/2 red onion
1/2lb pasta
3 tbsp olive oil
2 tsp smoked paprika
1/2 cup whiskey
few sprigs parsley
Directions:
1. Add the cashews, 1 cup water, and a generous pinch of salt to the blender and blend on high until smooth (soak the cashews overnight if you don't have a high powered blender)
2. Bring a pot of water to boil for the pasta
3. Prep the mushrooms by peeling down the oyster mushrooms, slicing the cremini mushrooms, roughly chop the king oyster mushroom, and chop the seafood mushrooms in half
4. Finely chop the garlic and thinly slice the red onion
5. Cook the pasta to package instructions
6. Heat up a frying pan to medium heat. Add in the mushrooms
7. Dry sauté the mushrooms for 3-4min. Season with salt and pepper
8. Sauté for another 2-3min. Then, add in the garlic and onions
9. Add in the olive oil and smoked paprika
10. Give the pan a stir. Then, add in the whiskey. Sauté for another 2-3min
11. Add in the cashew cream and season with salt and pepper
12. Stir the pan. Then, thin out the sauce by stirring in 1/2 cup water. Cook for another minute and turn off the heat
13. Strain out the water from the pasta
14. Plate the pasta and ladle the mushroom sauce on top. Garnish with some freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Mushroom Stroganoff (Vegetarian)
Learn how to make mushroom stroganoff with this easy recipe:
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Creamy Mushroom Stroganoff - A Vegetarian Reimagination of Stroganoff
My Creamy Mushroom Stroganoff is a modern, vegetarian reimagination of the classic Beef Stroganoff. Just as rich and decadent as the original, using a mixture of mushrooms delivers a walloping umami that will satisfy even the most ardent of meat eaters.
=== ???????????? RECIPE ===
2 tablespoons (30 ml) extra virgin olive oil
1 yellow onion, finely diced
1 1/2 pounds (680 g) mixed mushrooms (oyster, shiitake, cremini, etc), sliced
2 sprigs fresh thyme
2 garlic cloves, minced
4 ounces (120 ml) dry white wine
8 ounces (240 ml) mushroom stock (or vegetable stock)
2 tablespoons (30 ml) soy sauce
1 1/2 teaspoons (10 g) Dijon mustard
1/2 cup (113 g) crème fraiche or sour cream
Salt & Pepper
In a large (12 inch) skillet on medium heat, add the olive oil and onions.
Season with a pinch of salt and cook for 2 to 3 minutes until the onions begin to soften.
Add the garlic, thyme and mushrooms, another pinch of salt, and stir to combine. Cook for another 10 minutes, stirring occasionally to allow the mushrooms to start to caramelize.
After 10 minutes, pour in the wine to deglaze the pan, scraping up any browned bits. Allow to cook and reduce for 1 to 2 minutes.
Add the stock and soy sauce and cook for 7 to 9 minutes or until the liquid has reduced and is slightly thickened.
Take the pan off the heat and stir in the mustard and sour cream (or crème fraiche). Taste for seasoning, and add salt and pepper as needed. Serve over egg noodles, rice or mashed potatoes.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:40 - What is Mushroom Stroganoff
01:06 - It Starts with Sautéed Onions
02:23 - Fresh Thyme and Garlic
03:20 - The Star of the Show - Mushrooms
05:04 - Deglazing with White Wine
06:18 - Mushroom Stock and Soy Sauce
07:13 - Reducing the Mushrooms and Stock
07:45 - Sour Cream and Dijon Mustard
08:43 - Adding the Pasta or rice alternative
09:39 - Tasting and Recipe Recap
10:46 - Social Media & Video Recommendations
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
????MORE BEEF RECIPES ????:
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Classic Beef Stew Recipe For Dinner -
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