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Amazing 4-Ingredient Creamy Coconut Mushroom Stroganoff

Creamy Coconut Mushroom Stroganoff
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Make this rich and comforting Creamy Coconut Mushroom Stroganoff. It delivers all the savory flavor you love in a classic stroganoff, made entirely vegan with creamy coconut milk. This recipe brings a little bit of Sunday joy to your weeknight table.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry white wine or vegetable broth
  • 1 cup full-fat coconut milk
  • 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon Dijon mustard
  • 12 ounces egg-free pasta (like fettuccine or pappardelle)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions. Reserve about 1/2 cup of the starchy pasta water before draining. Set the pasta aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the sliced mushrooms to the skillet. Cook without stirring much for the first few minutes to allow them to brown. Continue cooking until they release their liquid and it evaporates, about 8-10 minutes.
  4. Stir in the minced garlic, dried thyme, and smoked paprika. Cook for 1 minute until fragrant.
  5. Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, about 2 minutes.
  6. Whisk together the coconut milk, vegetable broth, nutritional yeast, soy sauce, and Dijon mustard in a small bowl.
  7. Pour the coconut mixture into the skillet. Bring to a gentle simmer and cook until the sauce thickens slightly, about 5-7 minutes.
  8. Taste the sauce and season with salt and pepper as needed.
  9. Add the drained pasta to the skillet with the sauce. Toss to coat everything well. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired creaminess.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • Use full-fat canned coconut milk for the best creamy texture.
  • If you do not have smoked paprika, regular paprika works, but the smoky flavor adds depth.
  • Taste your mushrooms before adding salt; soy sauce already contains sodium.

Nutrition

Find it online: https://sundayflavor.com/creamy-coconut-mushroom-stroganoff-recipe/