Updated: Jun 22, 2018
This is a creamy mushroom sauce loaded with flavor. I have experimented with many different kinds of mushrooms in this dish and they all work well. Wild mushrooms are a family favorite!
Prep time: 20 minutes. Cook Time: 20-30 minutes
Yield: 4 servings
1/2 cup dry white wine
1 onion, diced
5 garlic cloves, minced
1 pound fresh button mushrooms, sliced
1 tablespoon paprika
2 tablespoons low sodium soy sauce,
2 tablespoons dijon mustard
1 tablespoon vegan Worcestershire sauce
2 tablespoons whole wheat flour
2 cups soy milk
1/2 cup black olives (not packed in oil) (optional)
4 cups cooked brown rice or whole grain pasta
Cook the wine, onion, and garlic in a saucepan over medium heat until the onions are softened, about 3 minutes.
Add the mushrooms and continue cooking for 5-6 minutes or until mushrooms darken in color, soften, and release liquid.
Add the paprika, soy sauce, and Dijon, and Worcestershire sauce, stirring well.
In a small bowl, whisk the flour and soy milk until smooth. Add the soy milk and flour mixture to the mushrooms and turn the heat to low.
Simmer until the mixture begins to thicken, about 5-8 minutes. Add chopped black olives, if using, and season with salt and pepper to taste.
Serve the stroganoff over brown rice or whole grain pasta.
Kim’s Hint: I always add a can of black olives, minced, at the very end of cooking, which gives the entire dish a meaty texture.