This hearty and comforting vegan mushroom stroganoff is made with a savory mix of sautéed cremini mushrooms, noodles, and fresh herbs in a luscious cashew cream sauce.
- 8 ounces dried campanelle pasta, or pasta shape of choice
- ¾ cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
- 1 ½ cups vegetable broth divided, plus up to ½ cup of additional broth or water (2 cups total)
- 3 tablespoons olive oil, plus more as needed, divided
- 1 pound cremini mushrooms, cleaned and sliced
- 1 large onion, diced
- ¼ cup dry sherry (Note 1)
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 2 tablespoons soy sauce
- 2 teaspoons red wine vinegar
- Salt and pepper, to taste
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Bring a large pot of salted water to a boil and add the pasta. Cook the pasta according to package directions, then drain it into a colander.
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While the pasta cooks, place the cashews and 1 cup of vegetable broth into a blender and blend until smooth. Set aside.
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Coat the bottom of a large skillet with 2 tablespoons of the olive oil and place it over medium heat. Add the mushrooms in an even layer. Cook the mushrooms until they're browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate. (Note 2)
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Add the remaining tablespoon of oil to the skillet and raise the heat to medium-high. When oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently.
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Return the mushrooms to the skillet, and add the sherry and rosemary. Bring the sherry to a simmer and allow it to cook until most of the liquid has cooked off, about 3 minutes.
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Add the flour to the skillet and stir to form a paste that coats the mushrooms. Cook the mixture for about 1 minute, stirring constantly.
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Add the remaining ½ cup of broth to the skillet, along with the soy sauce and sherry. Bring the broth to a simmer and let it cook for about five minutes, until most of the broth has evaporated.
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Add the cooked pasta and cashew mixture to the skillet. Stir the mixture to combine, and let everything cook for 2 to 3 minutes, until the sauce has reduced to your desired consistency. Add some additional broth or water if it thickens too much.
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Remove the skillet from heat and season the mixture with salt and pepper to taste. Serve.
- Dry white wine can be substituted for the sherry if desired. If you prefer to cook without alcohol, simply omit the sherry, add the mushrooms and rosemary in step 5, then skip right to step 6.
- It's recommended to cook the mushrooms in 2 to 3 batches to avoid overcrowding the skillet.