Best Vegan Mushroom Stroganoff

This 30-minute creamy Vegan Mushroom Stroganoff recipe featuring fresh mushrooms is so easy to make in one pan and goes with rice, pasta or potatoes. This GF dish is perfect for Thanksgiving feast. 

Ingredients:

– 12 oz mushrooms – ½ large onion  – 2 cloves garlic  – 2 tablespoon vegan butter or olive oil – 1 ¼ teaspoon arrowroot or cornstarch or 1 tablespoon all-purpose flour – ¾ c vegetable broth – 1 teaspoon Dijon mustard – ¾ teaspoon smoked paprika – 5 tablespoon full fat coconut milk – ½ teaspoon salt – ¼ teaspoon pepper – 2 tablespoon parsley

Wash your Chanterelles under a cold water. Let the mushrooms drain in a colander. If you're using Portobello mushrooms you can wipe the caps clean with the damp paper towel. Place mushrooms on a cutting board. Cut a thin slice off the bottom of each stem and quarter the mushroom.

Melt the vegan butter or olive oil in a large skillet over medium heat. Add the onion and cook stirring occasionally until the onion is translucent, about 7-10 minutes.

Add the mushrooms and cook until all water evaporates and the mushrooms are slightly browned, about 7-10 minutes. Stir in the garlic and cook for 30 more seconds.

Meanwhile, in a small bowl or cup, combine the all-purpose flour with the mustard, smoked paprika, salt and pepper. Add the vegetable broth and whisk until there are no more lumps. 

Pour the mixture into the mushrooms and simmer until it thickens. Pour in the coconut milk. At this point, taste the mushrooms and the sauce. Make sure it's properly seasoned and if necessary, add more salt and pepper.

Serve Vegan mushroom stroganoff with mashed potatoes, pasta or rice. Don't forget a final sprinkling of fresh parsley. Enjoy!

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