Entree: United States – Vegan Portobello Mushroom Stroganoff

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 large portobello mushrooms, approx. 6 oz (170 g) each (approx. 24 oz (680 g) total), stems trimmed and sliced
- 12 oz (340 g) dry wide egg-free pasta (pappardelle or fettuccine)
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced (about 0.4 oz (12 g))
- 3/4 cup (110 g) raw unsalted cashews, soaked in warm water for 2 hours then drained (yields about 1 cup (240 ml) blended cashew cream)
- 1 cup (240 ml) hot water (for blending cashews, separate from broth)
- 2 cups (480 ml) low-sodium vegetable broth
- 1/4 cup (60 ml) dry white wine (optional; can substitute additional broth)
- 2 tbsp (30 ml) tamari or soy sauce
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (16 g) all-purpose flour (for thickening)
- 2 tbsp (15 g) nutritional yeast
- 1 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil (additional for finishing, optional)
- 2 tsp (10 g) vegan Worcestershire sauce (check label for vegan) or 2 tsp (10 ml) extra tamari as substitute
- fresh parsley, chopped, for garnish (optional)
- salt, to taste
- black pepper, to taste

Show original ingredient measurements

- 4 large portobello mushrooms, approx. 6 oz (170 g) each (approx. 24 oz (680 g) total), stems trimmed and sliced
- 12 oz (340 g) dry wide egg-free pasta (pappardelle or fettuccine)
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced (about 0.4 oz / 12 g)
- 3/4 cup (110 g) raw unsalted cashews, soaked in warm water for 2 hours then drained (yields about 1 cup (240 ml) blended cashew cream)
- 1 cup (240 ml) hot water (for blending cashews, separate from broth)
- 2 cups (480 ml) low-sodium vegetable broth
- 1/4 cup (60 ml) dry white wine (optional; can substitute additional broth)
- 2 tbsp (30 ml) tamari or soy sauce
- 1 tsp (5 g) Dijon mustard
- 2 tbsp (16 g) all-purpose flour (for thickening)
- 2 tbsp (15 g) nutritional yeast
- 1 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil (additional for finishing, optional)
- 2 tsp (10 g) vegan Worcestershire sauce (check label for vegan) or 2 tsp (10 ml) extra tamari as substitute
- fresh parsley, chopped, for garnish (optional)
- salt, to taste
- black pepper, to taste

Instructions

1. Prepare cashew cream: place soaked, drained cashews and 1 cup (240 ml) hot water in a blender and blend until completely smooth and creamy; set aside.
2. Cook pasta according to package directions in salted water until al dente; reserve 1/2 cup (120 ml) pasta cooking water, drain pasta, and keep warm.
3. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add sliced portobellos in a single layer (work in batches if needed) and sear until deeply browned and moisture has reduced, about 5–7 minutes per batch. Transfer mushrooms to a plate and set aside.
4. In the same skillet reduce heat to medium, add onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and cook 30–45 seconds until fragrant.
5. Sprinkle flour over the onions and garlic and cook, stirring, 1 minute to remove raw flour taste. Slowly whisk in vegetable broth and white wine (if using) until smooth, scraping browned bits from the pan.
6. Stir in tamari, Dijon mustard, smoked paprika, nutritional yeast, and vegan Worcestershire or extra tamari. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.
7. Return seared portobello slices to the skillet and simmer 3–5 minutes to meld flavors. Stir in blended cashew cream and lemon juice and heat gently until sauce is creamy and hot but not boiling.
8. Adjust thickness with reserved pasta cooking water as needed; season with salt, to taste and black pepper, to taste. Finish with 1 tbsp (15 ml) olive oil if desired for shine.
9. Serve sauce over the cooked wide egg-free pasta and garnish with chopped fresh parsley. Serve immediately.