When you’re in the mood for a comforting, plant-rich dish that’s bursting with flavor, look no further than delicious Planetarian Mushroom Stroganoff, a rich, creamy festive dish that serves six and can be customized to your liking. Whether you’re serving it over egg noodles, rice, barley, or bite-sized pasta, this stew is sure to warm the belly and satisfy the soul.
- 2 pounds mixed mushrooms, we used a mix of white, portabellas, and shitakes.
- 6 tablespoons olive oil
- Salt and ground black pepper
- 2 medium-large onions, cut into medium dice
- 6 garlic cloves, minced
- 2 teaspoons each: dried thyme leaves and smoked paprika
- 1/4 cup flour
- 1/2 cup dry red wine
- 2 cups broth (your choice, but mushroom broth if you can find it)
- 2 tablespoons each: soy sauce, Worcestershire sauce, tahini, and nutritional yeast
- 1 can (13.5 oz.) full-fat coconut milk
- 1/4 cup chopped fresh dill
- Heat a large (12-inch) skillet over medium-high heat. Toss half the mushrooms with 2 tablespoons of oil. When the skillet is blistering hot, add half the mushrooms and cook without stirring until impressively brown, about 5 minutes. Continue to cook until most of the mushroom moisture has evaporated, seasoning to taste with salt and pepper, about 3 minutes longer. Turn into a large bowl and set aside. Repeat with remaining mushrooms, another 2 tablespoons of oil, and salt and pepper.
- Return skillet to medium-high heat and add remaining 2 tablespoons of oil. Add onions and sauté until soft, 4 to 5 minutes. Stir in garlic, thyme, and paprika and continue cook until fragrant, another minute or so. Whisk in flour, followed by wine and then broth, soy, Worcestershire, tahini, nutritional yeast, mushrooms, and coconut milk. Return to a simmer and reduce heat to medium-low; cook, stirring frequently, until flavors blend, about 10 minutes longer. (Can be cooled, covered, and refrigerated at least a week.) When ready to serve, return to a simmer and adjust seasonings, including salt and pepper to taste. Stir in dill and serve.