Meet your NEW FAVORITE: Vegan Mushroom Stroganoff!
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The recipe that got my boyfriend to finally like mushrooms
This vegan Mushroom Stroganoff is one of my (and Max's) absolute favorite dishes and will make anyone fall in love with mushrooms! Perfect cold weather comfort food.
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Key Moments:
0:00 Why some people don't like mushrooms
0:39 Choosing the right mushrooms
2:10 The proper way to cook mushrooms
3:14 Cleaning and preparing leeks
4:06 Cooking the mushrooms and leeks
4:33 Preparing the roux
5:30 Cooking the mushroom stroganoff
7:24 How to serve mushroom stroganoff
8:03 Taste test!
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*IN THIS VIDEO*
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Pasta:
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The Best Vegan Mushroom Stroganoff | 30 Minute Vegan Dinner
If you loved stroganoff before, you are going to LOVE this! The BEST Vegan Mushroom Stroganoff!
It is so creamy, so rich, so perfectly delicious. And it's all ready in 30 minutes!
Enjoy! And let us know if you have any questions.
★Recipe★
Get the ingredients and more in our website post:
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❌ Allergens: See post for tips to make Top 8 Free
00:00 How to Make Vegan Mushroom Stroganoff
0:19 What Wide Noodles are Vegan
1:01 How Thin Are Thinly Sliced Onions
1:35 Why Use Two Types of Mushrooms for Stroganoff
2:57 Vegan Beef Broth Brand We Use
4:00 Why Doesn't Mine Look As Saucy
4:35 Adding Vegan Sour Cream Tips
5:00 The Best Vegan Mushroom Stroganoff completed
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Creamy Mushroom Stroganoff - A Vegetarian Reimagination of Stroganoff
My Creamy Mushroom Stroganoff is a modern, vegetarian reimagination of the classic Beef Stroganoff. Just as rich and decadent as the original, using a mixture of mushrooms delivers a walloping umami that will satisfy even the most ardent of meat eaters.
=== ???????????? RECIPE ===
2 tablespoons (30 ml) extra virgin olive oil
1 yellow onion, finely diced
1 1/2 pounds (680 g) mixed mushrooms (oyster, shiitake, cremini, etc), sliced
2 sprigs fresh thyme
2 garlic cloves, minced
4 ounces (120 ml) dry white wine
8 ounces (240 ml) mushroom stock (or vegetable stock)
2 tablespoons (30 ml) soy sauce
1 1/2 teaspoons (10 g) Dijon mustard
1/2 cup (113 g) crème fraiche or sour cream
Salt & Pepper
In a large (12 inch) skillet on medium heat, add the olive oil and onions.
Season with a pinch of salt and cook for 2 to 3 minutes until the onions begin to soften.
Add the garlic, thyme and mushrooms, another pinch of salt, and stir to combine. Cook for another 10 minutes, stirring occasionally to allow the mushrooms to start to caramelize.
After 10 minutes, pour in the wine to deglaze the pan, scraping up any browned bits. Allow to cook and reduce for 1 to 2 minutes.
Add the stock and soy sauce and cook for 7 to 9 minutes or until the liquid has reduced and is slightly thickened.
Take the pan off the heat and stir in the mustard and sour cream (or crème fraiche). Taste for seasoning, and add salt and pepper as needed. Serve over egg noodles, rice or mashed potatoes.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:40 - What is Mushroom Stroganoff
01:06 - It Starts with Sautéed Onions
02:23 - Fresh Thyme and Garlic
03:20 - The Star of the Show - Mushrooms
05:04 - Deglazing with White Wine
06:18 - Mushroom Stock and Soy Sauce
07:13 - Reducing the Mushrooms and Stock
07:45 - Sour Cream and Dijon Mustard
08:43 - Adding the Pasta or rice alternative
09:39 - Tasting and Recipe Recap
10:46 - Social Media & Video Recommendations
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vegan mushroom stroganoff ????????
creamy, savory, super duper easy to make. serve it with pasta or over potatoes or even rice! recipe on the blog, and you can check out the expanded recipe (and more quick + easy vegan dinner recipes) here on youtube! ????????
recipe:
#veganfoodshare #veganchef #veganrecipes #strogonoff #veganpasta #whatveganseat
AMAZING vegetarian Mixed Mushroom Stroganoff Recipe
LEARN HOW TO MAKE A CREAMY VEGAN MUSHROOM STROGANOFF RECIPE
LAY HO MA!! MAN, mushrooms are so great aren't they? They come in many shapes and sizes and have the most amazing flavours. The sound of a creamy, comforting, earthy mushroom pasta dish makes the world right. Join me in this episode and learn how to make a delicious vegan mushroom stroganoff recipe right at home. Let's begin
Ingredients:
1 cup cashews
1 1/2 cups water
few pinches of salt
300g mixed mushrooms of your choice (I used a mix of shimeji, shiitake, oyster, cremini, king oyster, and seafood mushrooms)
pepper
3 pieces garlic
1/2 red onion
1/2lb pasta
3 tbsp olive oil
2 tsp smoked paprika
1/2 cup whiskey
few sprigs parsley
Directions:
1. Add the cashews, 1 cup water, and a generous pinch of salt to the blender and blend on high until smooth (soak the cashews overnight if you don't have a high powered blender)
2. Bring a pot of water to boil for the pasta
3. Prep the mushrooms by peeling down the oyster mushrooms, slicing the cremini mushrooms, roughly chop the king oyster mushroom, and chop the seafood mushrooms in half
4. Finely chop the garlic and thinly slice the red onion
5. Cook the pasta to package instructions
6. Heat up a frying pan to medium heat. Add in the mushrooms
7. Dry sauté the mushrooms for 3-4min. Season with salt and pepper
8. Sauté for another 2-3min. Then, add in the garlic and onions
9. Add in the olive oil and smoked paprika
10. Give the pan a stir. Then, add in the whiskey. Sauté for another 2-3min
11. Add in the cashew cream and season with salt and pepper
12. Stir the pan. Then, thin out the sauce by stirring in 1/2 cup water. Cook for another minute and turn off the heat
13. Strain out the water from the pasta
14. Plate the pasta and ladle the mushroom sauce on top. Garnish with some freshly chopped parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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