Mushroom Stroganoff

By: Richa Hingle

Mushroom Stroganoff
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["VARIATIONS
Soy-free: See the soy-free Worcestershire sauce (page 39), and do not use the silken tofu alternative.
Gluten-free: Use gluten-free pasta.
Nut-free: Use 1/4 cup (60 g) of vegan sour cream or coconut cream, or 1/4 cup (58 g) of blended silken tofu instead of the cashews."]
cuisine icon Keywords
15-30 min, 4 servings, cashew butter, chopped fresh flat-leaf parsley, contributed, cook 25 min, dijon mustard, dried pasta, dried thyme, easy, freshly ground black pepper or red pepper flakes, freshly squeezed lemon juice, garlic cloves, main course, medium-size red onion, modern, mushroom or vegetable stock, mushrooms (white or cremini or a combination), prep 5 min, pressure cook, Richa Hingle, safflower or sunflower oil, salt, sauté, soy sauce, vegan, vegan parmesan cheese, vegan recipes, vegan worcestershire sauce, vegetarian, vegetarian recipes, white wine

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon Servings
4 servings
Ingredients
  • 2 tsp safflower or sunflower oil
  • 1/2 cup medium-size red onion
  • 4 garlic cloves
  • 10 oz mushrooms (white or cremini or a combination)
  • 1/4 tsp salt
  • 1 tbsp soy sauce
  • 1 tbsp vegan worcestershire sauce
  • 1 tsp dijon mustard
  • 1/2 tsp dried thyme
  • 1/4 cup white wine
  • 2 1/2 cups mushroom or vegetable stock
  • 2 1/2 cups dried pasta
  • 1/4 cup cashew butter
  • 2 tsp freshly squeezed lemon juice
  • Freshly ground black pepper or red pepper flakes
  • Vegan parmesan cheese
  • Chopped fresh flat-leaf parsley
Instructions
  • Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion and garlic and cook until the onion is translucent, about 2 minutes. Add the mushrooms and salt and cook, stirring, for 3 to 5 minutes, or until the mushrooms are golden on most edges. Add the soy sauce, Worcestershire sauce, mustard, thyme, and wine and cook, stirring, for 1 minute. Select the Cancel setting.
  • Add the stock and mix well. Then add the pasta and mix it in. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at High pressure, and set the cook time to 5 to 7 minutes, depending on the pasta used (or 1 minute more than half the time listed on the pasta package).
  • Once the cooking cycle is done, let the pressure release naturally for 2 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure.
  • Open the lid and fold in the cashew butter and lemon juice. It will take a minute or so for the cashew butter to blend in. Add the black pepper and taste for seasoning, adjusting if needed.
  • Serve hot, garnished with vegan Parmesan and parsley.
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