Entree: United States – Vegan Portobello Mushroom Stroganoff (silken tofu "sour cream" version)

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 removed and sliced
- 12 oz (340 g) dry wide egg-free pasta (eg. fettuccine or tagliatelle)
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced (about 0.5 oz (15 g))
- 12 oz (340 g) silken tofu, drained (use as the vegan "sour cream" base)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) white miso paste
- 2 cups (480 ml) vegetable broth
- 2 tbsp (30 ml) tamari or soy sauce
- 1 tsp (5 g) Dijon mustard
- 1 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) olive oil (optional, for finishing)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry), optional for thickening
- 2 tsp (10 g) nutritional yeast
- 1 tsp (5 ml) vegan Worcestershire sauce (check label) or omit
- salt, to taste
- black pepper, to taste
- chopped chives or parsley, for garnish (optional)

Show original ingredient measurements

- 4 large portobello mushrooms, approx. 6 oz (170 g) each (approx. 24 oz (680 g) total), stems removed and sliced
- 12 oz (340 g) dry wide egg-free pasta (eg. fettuccine or tagliatelle)
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 12 oz (340 g) silken tofu, drained (use as the vegan "sour cream" base)
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) white miso paste
- 2 cups (480 ml) vegetable broth
- 2 tbsp (30 ml) tamari or soy sauce
- 1 tsp (5 g) Dijon mustard
- 1 tsp (2 g) smoked paprika
- 1 tbsp (15 ml) olive oil (optional, for finishing)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry), optional for thickening
- 2 tsp (10 g) nutritional yeast
- 1 tsp (5 ml) vegan Worcestershire sauce (check label) or omit
- salt, to taste
- black pepper, to taste
- chopped chives or parsley, for garnish (optional)

Instructions

1. Cook pasta according to package directions in salted water until al dente; reserve 1/2 cup (120 ml) pasta water, then drain and keep warm.
2. Blend silken tofu, lemon juice, white miso, and nutritional yeast in a blender until very smooth; taste and adjust miso/lemon for tang and saltiness; set aside.
3. Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium-high heat. Add sliced portobellos in a single layer and cook without stirring until well browned on one side, about 4–5 minutes, then flip and brown the other side, total 8–10 minutes. Transfer mushrooms to a plate.
4. Reduce heat to medium, add sliced onion to the skillet and sauté until softened and starting to brown, about 6–8 minutes. Add garlic and cook 30 seconds.
5. Pour in vegetable broth and tamari, scraping up browned bits. Stir in Dijon mustard, smoked paprika, and vegan Worcestershire if using. Bring to a simmer.
6. Return mushrooms to the pan and simmer 3–4 minutes. Reduce heat to low and stir in the blended tofu-miso mixture until smooth and warmed through; do not boil vigorously.
7. If sauce needs thickening, whisk in cornstarch slurry and simmer 1–2 minutes until thickened. Adjust consistency with reserved pasta water if too thick.
8. Season with salt, to taste and black pepper, to taste. Finish with 1 tbsp (15 ml) olive oil if desired for richness.
9. Serve the stroganoff over the cooked wide egg-free pasta and garnish with chopped chives or parsley.