Mushroom Stroganoff


  • 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
  • 1 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.
Previous Next