Mushroom Stroganoff

Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
With their umami and hearty texture, mushrooms make a great substitution for meats in a Stroganoff. This one uses just a few ingredients cooked together in the Instant Pot. This recipe is easily doubled; just use 4¾ cups (1.1 L) of stock instead of all 5 cups. Cooking time remains the same.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

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, safflower or sunflower oil, salt, sauté, soy sauce, vegan, vegan parmesan cheese, vegan recipes, vegan worcestershire sauce, vegetarian, vegetarian recipes, white wine

Prep Time

5 min

Cook Time

25 min

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.

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.

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