Oyster mushrooms make the perfect replacement for beef in this hearty Vegan Beef Stroganoff dish. The key here is that you’re going to want to use a large skillet to cook these mushrooms. We don’t want to crowd the mushrooms because then you’ll end up steaming them and turning them rubbery. Instead you want to saute them and get a little crispness on the outside.
Also remember to use coconut milk from a can, not the one you get in your dairy section. The one in the dairy section is usually mostly water whereas the canned one has the fatty creaminess that sour cream has.
As American as beef stroganoff seems, many of us have heard of its Russian connections but most people don’t know that it is likely a French chef that came up with the dish. It is believed it was a French chef working for a Russian family that combined French cooking techniques and common Russian ingredients to come up with this comfy American classic.
Ingredients (serves 4)
1/2 lb oyster mushrooms
1/2 lb button mushrooms
1 large onion, peeled, sliced
6 cloves garlic, finely chopped
1-1/2 cups vegetable stock
1 tsp Worcestershire sauce.
1/4 cup flour
1 tsp salt
1 can coconut milk
1 pkg egg noodles, cooked as per instructions