Recipes

One Pot Mushroom Stroganoff

The Daily Meal Staff|

One Pot Mushroom Stroganoff
4.5 (2 ratings)
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Although stroganoff is like a stew served over pasta, my version is made in one pot, saving you from washing a lot of dishes. This recipe uses mushrooms instead of beef, and the coconut milk and lemon juice replace the sour cream you will find in traditional stroganoffs. It’s an ultra-comforting winter dinner. -Olivia BiermannRecipe courtesy of Liv B's Easy Everyday, by Olivia Biermann.
Prep Time
15
minutes
Cook Time
25
minutes
Servings
4
Total time: 40 minutes
Ingredients
  • 1 tablespoon vegan butter
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cup sliced cremini mushrooms
  • 4 cup rotini pasta
  • 3 cup low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 3 tablespoon tahini
  • 2 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon dried thyme
  • salt and black pepper
  • lemon wedges
Directions
  1. Step 1: Melt 1 tablespoon vegan butter in a large pot over medium heat. Add 1/2 chopped onion and 2 cloves minced garlic; cook for about 5 minutes, stirring frequently, until the onion is translucent. Add 1/2 cup white wine and cook for about 3 minutes, stirring frequently, until mostly evaporated.
  2. Step 2: Add 2 cups mushrooms and cook for about 4 minutes, stirring frequently, until softened.
  3. Step 3: Add 4 cups rotini, 3 cups vegetable stock, 1 cup coconut milk, 3 tablespoons tahini, 2 tablespoons lemon juice, 1/2 teaspoon thyme and a sprinkle of salt and pepper; stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes or until the pasta is cooked.
  4. Step 4: Season with salt and pepper to taste. Serve with lemon wedges alongside.
 
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