Creamy Vegan Mushroom Stroganoff

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This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
5 from 172 votes

Guys and gals, I cannot wait for you to try my Creamy Vegan Mushroom Stroganoff!

Mushrooms are one of my favorite vegetables to cook. Sure, they are kind of weird because they’re fungi or whatever. And yes, they get a bad rap for being slimy and mushy.

BUT, if you know how to cook mushrooms the right way, you will be treated to one of the most delicious foods on the planet! The smell of mushrooms cooking in olive oil or (vegan) butter, with garlic and fresh herbs, is one of my favorite scents. If it were acceptable, I would bottle up that scent into a perfume and spritz it on my neck and wrists daily. I’d probably call it Shiitake No. 5.

Anyhoo, in this Creamy Vegan Mushroom Stroganoff, mushrooms and leeks get cooked down until deeply browned, then paired with a luscious and umami-packed sauce, tossed with pasta, and then topped with more browned mushrooms. This dish is SO good that it got my lifelong mushroom-hating boyfriend to fall in love with mushrooms.

mushroom stroganoff in a bowl

What is Vegan Mushroom Stroganoff?

Stroganoff is a rich meat-and-cream stew from Russia (not surprising, Russians love their meat). Traditionally, stroganoff contains mushrooms along with beef and sour cream. If I’m being perfectly honest, even before I became vegan, that combination sounded gross.

My version of mushroom stroganoff delivers the flavorful comfort food factor that people enjoy about this dish, but without any of the animal products. The copious amount of meaty mushrooms keeps this dish feeling hearty and substantial, and a combination of coconut milk and tahini make this so luxurious that no one would ever guess it’s dairy-free.

Mistakes to Avoid when Cooking Mushrooms

Mushrooms get a bad rap for two main reasons (this is according to my mushroom-hating boyfriend). First, they can be soggy, watery, and slimy in texture. Second, they can be not so flavorful (e.g., mushrooms on your standard pizza delivery).

But once you learn the secrets behind getting beautifully browned, even crispy mushrooms that are packed with flavor, a whole new culinary world opens up to you. So here are mistakes to avoid when cooking mushrooms + tips on how to cook mushrooms the right way.

1. Washing mushrooms.

Mushrooms are porous, like sponges, so when you wash them, you add water to them. And since mushrooms already have a high-water content, you end up with a soggy, watery texture. Which is precisely why some people hate mushrooms.

Do this instead: When you find dirt patches, just use a paper towel or dry kitchen cloth to wipe them off. A lot of store-bought mushrooms are grown on indoor farms and so they’re actually pretty clean.

2. Crowding the pan.

When you stuff a bunch of mushrooms in a pan on the stove, they don’t have enough surface area to sear. Instead, they’ll start steaming, and steaming mushrooms are rubbery and squishy.

Do this instead: If cooking a big pot of mushrooms, cook in batches (e.g., this recipe calls for cooking 20 ounces of mushrooms in two batches).

3. Stirring frequently.

It can be very tempting to stir a pan of food frequently. You don’t want the food to burn, you’re bored, etc. But if you stir mushrooms frequently, you rob them of their ability to brown.

Do this instead: Stir every few minutes.

4. Using low or medium heat.

Cooking mushrooms at low or medium heat will not help them brown, which means you’re not going to get the best texture.

Do this instead: Cook at medium-high or high heat.

5. Salting at the start

While I typically salt most vegetables at the start of cooking (it’s all about layering in the flavor at various stages), mushrooms are an exception to my rule. When you add salt, it draws out the moisture in food, and as mentioned, mushrooms have a ton of moisture. So, salting at the beginning means you’ll be helping your mushrooms steam more than sear.

Do this instead: Wait until the last few minutes of cooking, once the mushrooms are already fairly browned, to season with salt.

6. Sticking with just one mushroom variety

If the white button mushroom is the only mushroom you’ve cooked, it’s time to expand the culinary tool chest. Don’t get me wrong, white button mushrooms cooked properly can be quite tasty. But if you just leave it at that, you’re truly missing out on some meaty deliciousness.

Do this instead: Use a mixture of mushrooms. From velvety chanterelle mushrooms that almost melt in your mouth and meaty shiitake mushrooms to maitake mushrooms that taste like chicken and king oyster mushrooms that mimic scallops remarkably well, there is an amazing variety of mushrooms that deserve your attention, especially when you eat a plant-based diet and eschew meat.

mushroom stroganoff in bowl

Watch! How to make the best Vegan Mushroom Stroganoff

Ingredient Spotlight


Mushrooms are the star of this show! You can use any combo of shrooms you like, but I recommend trying at least two different mushroom varieties that aren’t too similar so you can get a mix of tastes and textures.

To keep this meal reasonably priced, you can try ~70% cremini mushrooms (brown button mushrooms) and try a more exotic mushroom for the remaining mushrooms. Options to consider include shiitake, maitake, oyster, enoki, chanterelle, king oyster, or portobello. Or, you can splurge and try a variety of exotic or wild mushrooms.

I’ve made this recipe with several different combinations, but most recently, I used this combination.

  • Cremini mushrooms: AKA brown button mushrooms. These are inexpensive and can be found at almost any grocery store but have more flavor than white button mushrooms.
  • Shiitake mushrooms: these have a robust flavor and meaty texture
  • Oyster mushrooms: these are velvety and not watery in texture; they have a subtle woodsy flavor but not too earthy.
  • Maitake mushrooms: AKA “hen of the woods.” They have deep, rich flavor that’s almost like, well, chicken. They naturally contain L-glutamate, which is basically the essence of umami. They crisp up very nicely.


Relatives of onions but milder and more delicate in flavor. I often opt for leeks over onions in mushroom recipes because the combination of the slightly sweet leeks and earthy, bold, nutty mushrooms is just delightful.

mushrooms and leeks on wooden cutting board

Worcestershire sauce

An ingredient traditionally used in Stroganoff, it brings a lot of savory depth of flavor. It’s also a bit vinegary, and that helps enhance and balance rich meaty dishes.

Typically, Worcestershire sauce is not vegan (it contains anchovies). However, there are some vegan Worcestershire sauces available on the market. I recently purchased the Whole Foods 365 brand which is vegan, and have also used the one from Annie’s in the past. This brand is also gluten-free.

Check out this link for more vegan Worcestershire sauce options. If you can’t find it, though, you can omit it.

Coconut Milk

As mentioned above, classic stroganoff is thickened with sour cream. But I find full-fat coconut milk to be an excellent substitute. Along with the flour, it helps thicken this sauce incredibly well. And don’t worry, you can’t taste the coconut – it gets masked by all of the other bold flavors.


Since stroganoff is intended to be very rich, I add a couple tablespoons of tahini for even more creaminess and subtle nuttiness.

Nutritional Yeast

And since stroganoff is packed with umami-containing animal products, I also add in a bit of nutritional yeast to accentuate the natural umami notes in the mushrooms.


Another ingredient commonly found in stroganoff. If you use regular paprika, the primary benefit is its beautiful red color – it lends an orange-ish hue to the color of the sauce.

But if you have Hungarian paprika, use that. It has a more complex flavor that is pungent, peppery, and sweet.

Dijon Mustard

If you’ve made some of my savory recipes before or watch my Youtube videos, you know I’m a big fan of finishing creamy, heavy dishes with a splash of acid. It helps balance the richness of the meal and brightens the flavors. Here, just a tiny bit of Dijon mustard perks up the flavors of this dish with a sharp tang.


I originally wrote this recipe to include flat-leaf parsley as a garnish, and it was nice, but swapping it out for fresh dill really transformed this dish. Dill’s grassy, citrus freshness help enhance and freshen balance all the flavors, and the dill-mushroom-leek combo is just fantastic.

How to Make Creamy Vegan Mushroom Stroganoff

Slice the mushrooms and/or tear them into roughly even pieces. Trim and slice the leeks, but don’t slice too thinly.

bowls containing mushrooms and leeks arranged on a table

Cook HALF of the mushrooms and leeks over medium-high heat in olive oil. Cook for 8-10 minutes, then add HALF of the minced garlic and fresh thyme with a bit of salt and cook for 2-4 minutes. Set aside this mixture and repeat with the remaining mushrooms, leeks, garlic, and thyme.

mushrooms and leeks sautéing in pan

Deglaze the pot with the second batch of mushroom with white wine, then pour in the “vegetable broth roux” mixture and bring to a simmer.

Pour in the coconut milk, tahini, nutritional yeast, paprika, and salt.

Simmer the sauce for 10 minutes until thickened and very creamy. Finish with Dijon mustard.

Stir in hot cooked pasta and toss to coat.

Add the reserved first batch of mushrooms and fresh chopped dill.

PS: You can see a web story of me making this mushroom stroganoff here.

Why I updated this mushroom stroganoff recipe

When I first posted this recipe in February 2019, I really liked the dish. And they say, “if it ain’t broke, don’t fix it.”

BUT, when I remade it a few months ago, I did a few things differently, and it truly blew my mind. It also got my boyfriend (who has been a mushroom hater for 30+ years) to fall in love with this dish. So I decided that even if it wasn’t broke, it was worth upgrading.

The major updates to this recipe include (1) using a variety of different mushrooms and (2) cooking the mushrooms in separate batches.

In the original recipe, I cooked all 20 ounces of mushrooms in the same large frying pan. They were not soggy or watery by any means, but I felt like I didn’t give the mushrooms an opportunity to truly shine. The sauce was the star of the show, with the mushrooms in a clear second place.

Now, however, I cook the mushrooms and leeks in two separate batches, and it does a few different things. First, it allows the mushrooms to truly sear and brown because they’re not overcrowded. That enhances their texture, making them less rubbery and more crisp. Second, reserving the first batch of mushrooms and using it as a last-minute topper introduces textural complexity into this dish.

Instead of this being a uniformly creamy dish, there’s now a slightly crispy element introduced and the contrast between the two is exquisite. I truly think this updated recipe will blow your mind, but if this recipe happens to have been a regular in your rotation, I’m pasting the original version of step 3 so you have it handy.

Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 tablespoon of olive oil. Once the oil is shimmering, add the 2 diced leeks and sauté for 2-3 minutes, stirring occasionally, until lightly browned. Add another 1 tablespoon of olive oil, along with the garlic, sliced mushrooms, and thyme, and stir to combine. Sauté for 4-5 minutes or until the mushrooms are lightly browned and tender. Add 1/2 teaspoon of kosher salt and cook for one more minute.

How to make vegan mushroom stroganoff gluten-free

Flour. Sub with gluten-free all-purpose flour, or use half the amount of cornstarch.

Vegan Worcestershire sauce. Omit, unless you can find a vegan, gluten-free variety like this one.

Soy Sauce. The recipe calls for tamari, which is gluten-free soy sauce, so be sure to use tamari, not soy-sauce (which usually contains gluten).

Pasta. I used this twisted pasta shape because it mimics the classic egg noodles commonly used in stroganoff, but I’ve made this recipe with many pasta varieties and it’s always delicious. To make it gluten-free, use your favorite gluten-free pasta

mushroom stroganoff in a bowl

Frequently Asked Questions

What can you serve mushroom stroganoff with? 

If you’re not keen on serving the stroganoff sauce over pasta, you can serve it over millet, rice, quinoa, or even mashed potatoes (talk about comforting!).

What can I substitute for the white wine?

The alcohol cooks off, but if you do not buy or consume any alcohol, you can do omit the wine and deglaze with (1) a bit of vegetable broth (1/4 cup), or (2) two tablespoons white vinegar mixed with two tablespoons water.

Can I use something besides full-fat coconut milk?

Coconut milk is what makes this recipe so creamy, but if you want to scale back on the richness a bit, use “lite” coconut milk. If allergic to coconut milk, you can try vegan sour cream (Tofutti brand is my fave) and thin it somewhat with water. I don’t recommend a thin plant-based milk like almond milk, as you won’t get the creamy factor.

mushroom stroganoff in a bowl

Creamy Vegan Mushroom Stroganoff

5 from 172 votes
This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Course: Dinner, Lunch
Cuisine: Russian
Diet Vegan
Keyword: mushrooms, nut-free, pasta
Serving size: 6 people


  • 3 to 4 tablespoons olive oil*, divided
  • 2 large leeks or 3 small-medium leeks
  • 20 ounces of mixed mushrooms (~560g) (see “Ingredient Rundown” section for which variety I used)
  • 6 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
  • Kosher salt
  • 1 1/2 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon vegan Worcestershire sauce (optional)
  • ¼ cup (~30g) all-purpose flour**
  • ½ cup (~120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1 (13.5 ounce) (400 ml) can of full-fat coconut milk
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika
  • ½ teaspoon Dijon mustard or coarse-grain mustard
  • 12 ounces (340g) pasta of choice
  • ¼ cup fresh dill, chopped
  • Freshly cracked black pepper to taste


  • Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice).
  • Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.
    NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
  • Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
  • Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl.
    Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
  • While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
  • Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
  • Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
  • Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
  • Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
  • Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish.


* If using a Dutch oven or ceramic pan (as opposed to a nonstick pan), you’ll need to use a bit more oil.
** For instructions on how to make this recipe gluten-free, see the section above “how to make this recipe gluten-free.”

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237 comments on Creamy Vegan Mushroom Stroganoff

  1. Nicoleta

    I’ve always been a picky eater (actually more than that, my brain pretty much thinks a lot of foods are poison) and trying new foods has been a game of chance. Thanks to this recipe, I’ve been able to trick myself into trying mushrooms and I actually love it and this is nothing short of a miracle for me <3

  2. Hellen

    I can see this being better if I didn’t use a good southeast Asian coconut cream. The watery American brands have less coconut flavor and would of made this dish out of this world I’m sure.
    It was tasty but after I added my coconut milk it tasted sweet which threw it off. I wish I thought about that.
    If I make it next time I will NOT use Thai coconut milk, I think the Trader Joe’s coconut milk would do better.
    I’ll adjust it next time. I love the rest of the recipes

  3. Sara M

    Yum! Just made this, and it was delicious and filling. The crispy mushrooms and leeks added as a topping raise this to a masterpiece level. I only had Lite Coconut Milk, but my delay in getting the pasta cooked made the sauce thick anyway. My hubby gave this his highest praise: “FOODSKIS!” Thanks for all the thought, creativity, trial and improvement that obviously went into the recipe. It’s my (an omnivore up until now) 3rd RPL recipe this week since stumbling across you on YouTube! Next up: your brownie recipe!

  4. Magdalena Gignal

    I made this dish tonight. It was absolutely delusions and will be a new favourite in our house. Thank you so much for sharing it.

  5. Isabela

    I’ve been following Nisha for years and just now decided to try out one of her recipes- its so worth it to get all of the different spices and seasonings, it really makes the dish phenomenal!! I didn’t have white wine or all purpose flour so I used lemon juice and tapioca flour and it still tasted great :)

  6. SaraM

    I stumbled over this video on YouTube yesterday, and made this last night for dinner. My hubby and I aren’t vegans (but I’ve been transitioning us to it thanks to “boring covid kitchen”) and we loved this dish. We then watched a few other of your videos, and, I have to say, I love your editing; quick delivery, fast cuts – all content! Subscriber and new fan.

  7. Alexandria Morales-Garcia

    Super tasty!! There is so much depth of flavor in this dish!!

  8. Zhenni Lin

    This dish is insane. The flavors work SO well together, it is so rich, luxurious and indulgent, but it’s actually pretty wholesome too!! WOW Nisha I am literally in love with you. Max is so lucky LOL !!

  9. Della

    Thank you Nisha for a delicious recipe. My husband loved it…A winner:)

  10. Hannah

    Hi there! What is a good substitute for the alcohol? Thanks

  11. Val

    It’s really tasty – even with regular mushrooms !

  12. Chris

    Thanks much…this dish really is a winner. Made it for my mom and family and everyone loved it. I will try with light coconut milk next time just for comparison sake.

  13. Nabil

    Nisha, you rock. I really enjoy your videos.
    And this dish is absolutely fabulous. I have recently switched to a predominantly plant based diet and came across this recipe. Very tasty. Even my meat loving wife loved it.


  14. Leslie P

    Excellent—made it for vegan relatives….it was a hit!

  15. Maya

    It was good, but you could definitely taste the coconut in my case…

    1. Natasa

      same here… it was quite coconuty and I couldn’t really taste mushrooms. makes me wonder what would be a good replacement for coconut milk

      1. Maya

        Maybe a cashew cream!

        1. Natasa

          That’s a good idea

  16. Meghana duggirala

    I just made this today, and it might be one of the best dishes I’ve ever cooked! Can’t tell you how much I love your recipes, they make being vegan so easy.

  17. David K

    When i was a kid, stroganoff was one of those dishes my mother made frequently (full of meat and heavy cream, of course). She later went on to become the chef and co-owner (with my dad) of a very successful restaurant here in San Diego California. She passed in 1999, and I wish I could make this for her—that’s how good it is.

    Nisha, I found and subscribed to your channel recently and have been looking forward to trying your recipes, as I’ve been a vegetarian for many years and prefer plant-based cooking at home. Last night I made this mushroom stroganoff, and it was absolutely delicious. I followed the recipe closely—used a combination of creminis, shiitakes, and king oysters (the latter in strips that crisped up nicely for the topping). Used some good, fresh Spanish fino sherry for the wine, and, as I didn’t have any fresh dill on hand, used some flat-leaf parsley (next time will try it with dill). Can’t praise this recipe enough. Will make this again for my girlfriend next weekend. BTW, welcome to SoCal (think you mentioned that you guys moved here in one of your videos)! Looking forward to making more of your recipes.

  18. Carrie

    This was so delicious! Absolutely fancy and rich! I’ve been vegan for a week which means hubby and daughter are too! Hubby loved it! I think I’d add a little more worcestshire and no mustard next time! Thanks for the inspiration, Nisha!

  19. Matthew Cohen

    I don’t usually do ratings, but this one merits it. Wow! What a winner…kids loved it too! Gonna be putting this one on the heavy rotation. I added more broth than was asked for and used red wine. A little saucier for over rice and some tannin richness. Thanks for this one.

  20. Judith

    An absolut dream! It‘s beyond delicious and we will definitely make it more often! Thanks for the amazing recipe :-)

  21. Isabelle

    So good!! I used mushroom broth instead of vegetable broth.

  22. Evelyn Carter

    This is an amazing recipe, which I followed exactly as presented. My husband hates mushrooms, but thought this recipe was delicious. It’s so rich and creamy!

  23. Kati

    Oh my goodness… My husband made this last night & it was magic. You know food is wonderful when you can’t stop smiling while eating it. No need to look for another mushroom stroganoff dish. This is the one!

  24. Karli

    I’ve been a mushroom hater for 28 years! Idk why I even wanted to try this but I put it to the test. 10/10 recommend. It’s fabulous and will be a meal I make for years to come. Thank you so much for the time & effort put into your videos and recipes they are amazing ! Converting us meat eaters one meal at a time 🥰

  25. Sarah

    Mushrooms aren’t typically my favorite but I decided to give this one a go, and it was amazing. I splurged on some fancy mushrooms and it was so worth it!

  26. Jane

    This recipe has just become one of my “go to” meals! My husband loved it ( he added a little London broil to his). This makes a generous amount and we are looking forward to the leftovers. This is something I would definitely consider serving to guests as well.

  27. Connie

    Another delicious recipe! I really appreciate your attention to detail and mastery of flavors. Highly recommend.

    I served it on a bed of 2 cups wilted baby greens, and that was delicious too and I got my greens in for the day.

    1. Nisha

      Thank you for the feedback and so happy you loved this mushroom stroganoff, Connie! So nice to hear that you appreciate my approach to flavors :) Sounds like a great way to get in your greens too!

  28. lara

    this was extremely creamy and delicious! i used vegetable stock instead of white wine. and to finish it off i added some cauliflower and peas! soooo good 😍😍

    1. Nisha

      Hi Lara, so nice to hear that you loved this creamy mushroom stroganoff and glad it worked nicely with veg stock. Love the addition of cauliflower!

  29. Isabelle Lefevre

    another delicious recipe that I just made, really very very good, a thousand thanks. Your recipes help me a lot to remove meat from my diet

  30. Connie Moultroup

    OMG. If I could give this dish a higher rating, I would. It deserves a hundred stars. And I’m not one to give great reviews very often

  31. Janet Harris

    Can I make any of this ahead and finish the day of?
    I have not made this yet, but am for Easter dinner. Will rate after I make it.

    1. Nisha

      Hi Janet, yes, you can. The crispy mushrooms may not be as crisp but it’s still very tasty!

      1. Janet Harris

        I made it today. It tastes fabulous. I went ahead and incorporated the mushrooms all in the sauce. My plan is to flambé Armagnac at the end, then add crispy vegan fried onions to the end. Gluten is not my issue tomorrow, just vegan. This was a little time consuming, but the flavors seem to be a home run. Thank you and so appreciate your ready response on a holiday week end. My chefy girls will love this.

        1. Isabelle Lefevre

          good idea to flambé with armagnac, I will try that next time

  32. Sapan

    Okay…this was SOOO good! Took longer than I anticipated to make it, but totally worth it. I loved your mushroom tips above, and the idea of splitting them into two batches…genius! I used five types of mushrooms, including lion’s mane (one of my favs!), which I put into the second batch after the liquid ingredients had been added and were simmering. I also put in red pepper flakes for a little kick. I was worried that this would be over coconutty, but it isn’t at all. This was definitely a restaurant quality dish, and I can’t wait to make it for larger groups in the future! Thanks, Nisha!

  33. Miss Traci

    So good, thank you for this recipe. I used kitehill “greek style almond yogurt” instead of coconut milk and flour. It was a little thick, but very good overall. I will make this again for sure.

  34. Robin E Carroll

    This stroganoff was delicious!! As all of your recipes are!!

  35. Betty

    This was AMAZING! Thank you for this recipe! I never usually make dishes that require more than 6 ingredients (LOL), but this was more than worth it, and not complicated at all, yet the flavors created here are so delicious and satisfying. Thank you thank you!

    1. Nisha

      Hi Betty, so nice you tried something a little different than the usual and loved this mushroom stroganoff!

  36. shannon chin

    I never leave reviews but I made this dish tonight for my non-vegan husband and family and oh wow it was a huge hit! This will definitely become a staple recipe for me. Thank you for creating and sharing this dish!

  37. Diana

    My husband hates mushrooms too, so it seems anytime I see a recipe that has mushrooms, I just watch the video to be near them, haha. I watch a lot of your videos, but it seems each time I watch this one, it only plays for 20 secs or so, then flickers and goes back to the beginning. Very strange, because I can watch your other videos without any issues. Just thought I’d mentioned it. I can’t wait to make this recipe, next trip to the store – since because of him I usually don’t have any mushrooms in the house.

  38. Toni

    Hi! I’m so excited to try this. I would like to know if this will freeze well and for how long? I want to freeze some as ready meals. Thank you

  39. Ana Flavia

    Delicious! Is there anything I can substitute flour with? I try to avoid flour as much as I can and I’m looking for a healthy alternative. Help!!

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