Michael Davis
Mushroom Stroganoff is a vegetarian or vegan twist on the traditional beef stroganoff. It is a creamy, savoury, hearty, and delicious dish that is also budget-friendly. The dish is typically served with egg noodles, but mashed potatoes, rice, quinoa, or vegetables are also great options. The recipe is simple and quick, and can be made in about 30 minutes. Although it may have originated in Russia, it has since made its way into French cuisine and is now enjoyed worldwide.
| Characteristics | Values |
|---|---|
| Type | Vegetarian/Vegan |
| Origin | Russia |
| Preparation Time | 30 minutes |
| Ingredients | Mushrooms, onions, garlic, cream, sour cream, butter, wine, flour, yogurt, Worcestershire sauce, Dijon mustard, vegetable stock, egg noodles, quinoa, potatoes, rice, etc. |
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What You'll Learn
The dish's origin
Mushroom Stroganoff, or Stroganov, is a dish with a rich and debated history, with its origins stretching back to mid-19th century Russia. The dish is named after the Stroganov family, a prominent and influential Russian noble family. The earliest known recipe for a dish resembling Stroganoff can be traced back to the 1861 Russian cookbook, "A Gift to Young Housewives," by Elena Molokhovets. This recipe, however, did not include mushrooms and used cubes of beef instead of the more commonly used strips or slices of meat we see today. So, while the dish may have Russian roots, the addition of mushrooms and the evolution of the recipe as we know it today is a result of international influences and adaptations.
One theory suggests that the dish was created by a French chef working for the Stroganov family. This chef is said to have created a dish that incorporated the family name, hence "Stroganoff." However, this theory has been disputed, with some arguing that the dish was in fact created by a Russian chef, or even a member of the Stroganov family themselves.
Another theory suggests that the dish originated in China and was brought to Russia by traders. This theory is based on the similarity between Stroganoff and a Chinese dish called "beef stew with soy sauce." However, this idea has also been contested, with some arguing that the two dishes are significantly different, and the similarities are coincidental.
Over time, the dish evolved, and variations began to appear, with the addition of various ingredients, such as mushrooms, and the use of different cuts of meat. It is believed that the association with mushrooms became prevalent in the early 20th century, with the rise of vegetarianism and the need for meat-free alternatives to traditional dishes. This evolution of the recipe continued as it spread internationally, with each culture adding its own twist and adapting it to local tastes and available ingredients.
The dish's popularity spread beyond Russia, particularly after the Russian Revolution, when many Russians emigrated, bringing their culinary traditions with them. It gained popularity in China, as well as in other European countries, and eventually made its way to the United States, where it became a staple of American-Chinese cuisine. Today, Mushroom Stroganoff is enjoyed worldwide.
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Vegetarian and vegan variations
Stroganoff is a rich meat-and-cream stew from Russia. Traditionally, it contains mushrooms, beef, and sour cream. However, vegetarian and vegan variations of this dish have been created over the years.
The vegetarian mushroom stroganoff is a lighter, healthier spin on the classic recipe. It can be made in about 30 minutes and is comforting, hearty, savoury, and delicious. The recipe calls for simple pantry ingredients such as cremini mushrooms, thyme, and milk instead of sour cream. For even more umami, a mix of cremini and shiitake mushrooms can be used. The mushrooms are cooked in butter with garlic and fresh herbs, and the dish can be served over egg noodles, traditional pasta, quinoa, or vegetables.
The vegan mushroom stroganoff is also packed with umami and is creamy, making it hard to believe that it is dairy-free and vegan. This version of the dish is made with vegan butter, non-dairy milk, and vegan Worcestershire sauce. The sauce is made by whisking together vegetable broth, non-dairy milk, flour, dried thyme, salt, and pepper. It is then cooked with onions and mushrooms. To make it gluten-free, gluten-free flour and pasta can be used. This variation is served over vegan pasta or rice.
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Meat alternatives
Mushroom stroganoff is a variant of the classic Russian beef stroganoff, which traditionally features beef strips smothered in a sour cream mushroom gravy. For those who are vegetarian, vegan, or simply do not enjoy eating beef or mushrooms, there are several alternative ingredients that can be used to make a dish reminiscent of stroganoff.
One option is to use plant-based meat alternatives, such as Quorn or seitan, in place of the beef. For those who are not fans of these "pretend meat" products, other suggestions include tinned jackfruit, sliced smoked tofu, or cubed roasted aubergine.
Some people prefer to make a vegetarian or vegan stroganoff sauce without a meat alternative. Mushrooms are often considered key to the flavour of stroganoff, but for those who disagree, alternatives such as nutritional yeast or vegan Worcestershire sauce can provide a similar umami flavour.
For those who dislike the texture of mushrooms, some suggest chopping or dicing them finely so that the flavour is still present in the dish without the texture. However, others argue that the earthy flavour of mushrooms cannot be replaced by another ingredient, and so it is better to make a different dish altogether.
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Ingredients and preparation
The first recipe for beef stroganoff dates back to the 1800s and is rumoured to have Russian aristocratic origins. This mushroom stroganoff recipe is a modern vegetarian or vegan reimagining of the classic dish.
Ingredients
For a vegetarian mushroom stroganoff, you will need:
- Mushrooms (a variety of mushrooms will add a nice mix of textures, but a similarly intense dish can be created with just one type)
- Butter
- Onions
- Garlic
- White wine
- Vegetable stock
- Worcestershire sauce
- Flour
- Thyme
- Greek yoghurt or sour cream
- Egg noodles
For a vegan mushroom stroganoff, you will need:
- Mushrooms
- Olive oil or vegan butter
- Garlic
- Fresh herbs
- Nutritional yeast
- Hungarian paprika
- Dijon mustard
- Fresh dill
- Vegan Worcestershire sauce
- Coconut or cashew cream
- Vegan pasta
Preparation
First, bring a pot of water to a boil for your noodles. You can use egg noodles, traditional pasta, quinoa, or whatever you prefer. While that’s heating up, start chopping your ingredients. You’ll need a full pound of mushrooms for this recipe, but the type is up to you.
Once your ingredients are prepped, sauté them all together in a large sauté pan or stockpot. Start by melting one tablespoon of butter in the pan over medium-high heat. Then, add the onions and sauté for 5 minutes, stirring occasionally. Next, add the remaining two tablespoons of butter, garlic, and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender.
Now, add the white wine and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom. In a separate bowl, whisk together the vegetable stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
Finally, stir in the Greek yoghurt or sour cream evenly into the sauce. Taste and season with a generous pinch of salt and pepper as needed. Serve immediately over your chosen noodles, garnished with your desired toppings.
For a vegan mushroom stroganoff, follow the same preparation instructions, substituting vegan ingredients where necessary. You can also add in a bit of nutritional yeast to accentuate the natural umami notes in the mushrooms, and use Hungarian paprika for a more complex flavour. Finish with a splash of acid, such as a tiny bit of Dijon mustard, to balance the richness of the meal and brighten the flavours.
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What to serve it with
Mushroom stroganoff is a vegetarian or vegan alternative to the classic beef stroganoff. It is a quick, easy, and comforting meal that can be served with a variety of sides.
The stroganoff itself is a creamy mushroom casserole, often served over egg noodles, rice, or mashed potatoes. It can also be served with traditional pasta, quinoa, veggies, or whatever you desire.
For a vegan option, butter can be replaced with olive oil or a vegan butter alternative. To add more protein to the dish, you can add slices of grilled chicken breast or a quick-cooking cut of beef.
Some specific serving suggestions include:
- Gnocchi or "baby" gnocchi
- Buttered egg noodles, spaetzle, or pappardelle pasta
- A green salad with a tangy vinaigrette and spicy arugula
- Roasted green beans
- Garlic mashed potatoes
- A squeeze of fresh lemon juice to complement the richness of the stroganoff
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Frequently asked questions
Mushroom stroganoff is a vegetarian or vegan twist on the traditional beef stroganoff. It is a creamy mushroom casserole that is low in fat and calories.
Stroganoff sauce is traditionally made from sour cream, or "smetana" in Russia. However, some recipes use a combination of fresh cream and sour cream. Other ingredients include whisky, brandy, white wine, flour, butter, and Dijon mustard.
Mushroom stroganoff is typically served with egg noodles, mashed or fried potatoes, rice, gnocchi, spaetzle, or pappardelle. It can also be served with a green salad on the side.
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