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
- Wash and clean mushrooms thoroughly.
- Slice button mushrooms and chop oyster mushrooms into thick chunks.
- Heat 3 tbsp oil in a large skillet, add onions and saute for 30 seconds or until soft. Then add garlic and saute for another 30 seconds.
- Add your mushrooms and saute until the mushrooms lose most of their water.
- Sprinkle the mushrooms with the flour and mix.
- Then add the coconut cream and mix.
- Next, add your vegetable broth, salt, and Worcestershire sauce and cover your skillet and allow to cook for 20 minutes.
- Add your egg noodles, mix and serve.