Creamy Mushroom Stroganoff Skillet (Vegetarian, 25 Minutes)

Back when I was running a restaurant, this was one of our most requested vegetarian dishes. I’d developed it for a regular customer who missed the comfort of stroganoff but wanted something meat-free. The secret is using a mix of mushroom varieties for depth and coconut milk for that silky sauce without any cream. Even my most carnivorous line cooks would sneak bowls of this during service – that’s when I knew it was a winner.

Ingredients

• 12 oz wide egg noodles or pappardelle
• 2 tablespoons avocado oil
• 1 large yellow onion, sliced
• 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced thick
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 2 cups vegetable broth (we recommend Bonafide brand)
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons cornstarch
• 2 tablespoons coconut aminos
• 1 tablespoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• Sea salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped

Instructions

1. Cook the noodles: Bring a large pot of salted water to boil. Cook noodles according to package directions until al dente. Reserve 1 cup pasta water, then drain. Set aside.
2. Sauté the onions: In a large skillet, heat 1 tablespoon avocado oil over medium-high heat. Add sliced onions and cook for 6-8 minutes until golden and caramelized. Remove to a plate.
3. Cook the mushrooms: Add remaining oil to the same skillet. Add mushrooms in a single layer (work in batches if needed). Cook without stirring for 4-5 minutes until golden brown. Flip and cook 3 more minutes. Season with salt and pepper.
4. Build the sauce base: Add garlic to mushrooms and cook for 1 minute until fragrant. Pour in wine and scrape up any browned bits from bottom of pan. Cook until wine reduces by half.
5. Add liquids: Return onions to skillet. Add vegetable broth, coconut milk, coconut aminos, Dijon mustard, smoked paprika, and thyme. Bring to a simmer.
6. Thicken the sauce: In a small bowl, whisk cornstarch with 3 tablespoons of cold water until smooth. Stir into the simmering sauce and cook for 2-3 minutes until thickened and glossy.
7. Combine and finish: Add cooked noodles to the skillet and toss to coat. If sauce seems too thick, add reserved pasta water 2 tablespoons at a time. Taste and adjust seasoning.
8. Serve immediately: Remove from heat and garnish with fresh parsley and chives. Serve hot in warmed bowls.

Tips

• Don’t overcrowd the mushrooms or they’ll steam instead of browning
• Use a mix of mushroom types for the most complex, meaty flavor
• The sauce will thicken more as it cools, so serve immediately for best texture
• Leftovers reheat well with a splash of broth to loosen the sauce