Mushroom Stroganoff
This Mushroom Stroganoff is an umami-packed vegan dinner featuring earthy mushrooms in a rich, tangy cream sauce. Whether made in an Instant Pot or on the stovetop, this cozy pasta dish offers incredible depth of flavor and a silky texture that pairs perfectly with your favorite noodles.
Instructions
- 1
Set the Instant Pot to sauté. Heat the olive oil (3 tbsp) and add red onion (0.5), garlic cloves (3 clove), and mushrooms (16 oz). Season with salt (0.75 tsp) and black pepper (0.5 tsp), sautéing for 8 minutes until mushrooms soften.
- 2
Stir in all purpose flour (1 tbsp) to coat the mushrooms. Add sherry (0.25 cup), vegetable broth (2 cup), and wholegrain mustard (2 tbsp), scraping any browned bits from the bottom.
- 3
Add the pasta (8 oz) and stir. Secure the lid and pressure cook on high for 4 minutes.
- 4
Manually release the steam. Stir in vegan sour cream (0.75 cup) and soy sauce (1 tsp). Keep on the warm setting for 5 minutes to allow the sauce to thicken before serving.
Nutrition Facts
Per portion