Traditional stroganoff is made with noodles, mushrooms, and beef in a creamy, sour-cream based sauce. For this vegan mushroom stroganoff, I skipped the beef and doubled up on the mushrooms. I found in the past when I made my vegan mushroom paprikash that mushrooms go deliciously with creamy cashew-based sauce, so that’s what I used here. The sauce is something like cashew cream, with extra savory flavor thanks to the use of broth in place of water. Flavoring our stroganoff is rosemary, soy sauce and a touch of red wine vinegar. It’s so rich, so creamy, and so savory. And by stroganoff expert recipe tester (husband) assures me this is every bit as delicious as the stroganoff he grew up eating — or even better! Start cooking your pasta according to the package directions, and drain it into a colander when it’s done. You can start prepping everything else while the pasta cooks. Tip: Cook the mushrooms in two or three batches. This will help you to avoid overcrowding the skillet, allowing the mushrooms to brown adequately. Tip: Keep some extra hot broth on hand so you can add it to your mushroom stroganoff if the sauce thickens too much. Take the skillet off of heat and season your stroganoff with salt and pepper to taste before serving.
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