Three Mushroom Stroganoff

9 Oct

Beef stroganoff was one of the first recipes I tried as a young woman living on my own. It failed pretty miserably and was only deemed “okay…but too sour” by my then-boyfriend. Since then, I’ve improved my recipe and gone vegan. This dish is even more delicious due to my addition of extra mushrooms in the vegan version.

Three Mushroom Stroganoff


  • 1 bag Gardein Beefless tips, sliced
  • 1/2 cup sliced dried shiitake mushrooms, soaked in hot water for 30 minutes
  • 3/4 cup sliced crimini mushrooms
  • 3/4 cup sliced white button mushrooms
  • 1/2 yellow onion, sliced thinly
  • 3 cloves garlic, minced
  • 2 tbsp vegan butter (Smart Balance Light or Earth Balance)
  • 1/2 cup sweet vermouth
  • 2 cups vegetable broth or reserved mushroom liquid
  • 1 cup Tofutti sour cream
  • 2 tbsp cornstarch dissolved in 2 tbsp cold water
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • salt to taste


1. Rehydrate mushrooms by soaking in hot water (I save a portion of the leftover water for my sauce.) Slice crimini and button mushrooms. Slice onions and beefless tips, and mince garlic.

Three Mushroom Stroganoff

2. Heat vegan butter over medium heat in a dutch oven/large sauce pan. Add garlic, cook two minutes, then add onions, cook another two minutes.

Three Mushroom Stroganoff

3. Add mushrooms and cook over medium heat until very soft, about 5-7 minutes. Season with salt and pepper.

Three Mushroom Stroganoff

4. Cooked sliced Gardein in pan for about 2 minutes. Pour in vermouth and reduce by half.

Three Mushroom Stroganoff

5. Pour vegetable broth into pan with cooked mushrooms and heat for 2-3 minutes. Combine cold water and cornstarch and slowly add to pan, stirring to combine. Keep heat high and cook until mixture is thickened.

Three Mushroom Stroganoff

6. Lower heat and add Tofutti sour cream and paprika. Cook until heated thoroughly.

Three Mushroom Stroganoff

7. Serve over cooked pasta. I used penne, but linguine is good as well. Serve with Ayinger Celebrator Doppelbock.

Three Mushroom Stroganoff


2 Responses to “Three Mushroom Stroganoff”

  1. Kimberly Little December 14, 2015 at 12:18 am #

    This looks aMAZing! What can I use in place of the vermouth? We don’t use alcohol.

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