Recipes
Mushroom Stroganoff
4 servings
15-30 min
Easy
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.
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.
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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About the chef
Richa Hingle
Richa Hingle is an award-winning recipe developer, blogger, and photographer behind the popular website VeganRicha.com. Known for her easy-to-follow instructions and step-by-step photographs, Richa's recipes have empowered millions of readers to explore cooking, even for the first time. She specializes in showcasing how simple and delicious vegan Indian and other cuisines can be. Her work has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Rediff.com (Top 50 Indian Food Blogs), TheKitchn, Cosmopolitan, BuzzFeed, and more. Richa’s first cookbook, Vegan Richa’s Indian Kitchen, highlights easy and flavorful Indian vegan recipes and is a #1 Amazon bestseller. It was recognized as one of the Top Cookbooks of 2015 by Vegetarian Times and included in PETA’s "Must-Have 7 Cookbooks." Based in Seattle, Richa has continued her culinary journey with two additional cookbooks: Vegan Richa’s Everyday Kitchen and her latest release, Vegan Richa’s Instant Pot Cookbook. Her passion for vegan cooking continues to inspire and delight a global audience.
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