🍄 Vegan Mushroom Stroganoff

I couldn’t verify a reliable source for a Vegan Mushroom Stroganoff specifically attributed to Renato Lopes. I did find recipes credited to Renato Lopes elsewhere, including vegan recipes, but not this particular dish.

So here’s a rich, creamy vegan mushroom stroganoff in that style—savory mushrooms, garlic, onions, and a silky dairy-free sauce.

Serves: 4
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes

Ingredients

• 500 g (1.1 lb) mixed mushrooms, sliced
• 2 tbsp olive oil
• 1 medium onion, finely sliced
• 3 garlic cloves, minced
• 1 tbsp vegan butter
• 1 tbsp all-purpose flour
• 1½ cups (360 ml) vegetable broth
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ cup (120 ml) vegan sour cream
• ¼ cup (60 ml) unsweetened plant cream or oat cream
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

🍳 Instructions

1. Brown the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally, until deeply browned. Remove and set aside.
2. Cook the aromatics: Add vegan butter and onion to the same skillet. Cook for 4–5 minutes until softened and lightly golden. Add garlic and cook for another 30 seconds.
3. Make the sauce: Sprinkle flour over the onions and stir for about 1 minute. Slowly pour in the vegetable broth while whisking to prevent lumps.
4. Add Dijon mustard, soy sauce, smoked paprika, thyme, and plenty of black pepper. Simmer for 4–5 minutes, until slightly thickened.
5. Add mushrooms: Return the mushrooms to the skillet and simmer for another 3–4 minutes.
6. Make it creamy: Reduce the heat to low. Stir in vegan sour cream and plant cream. Don’t allow the sauce to boil vigorously, as this can cause the cream to separate.
7. Finish: Add lemon juice and taste for salt and pepper. Stir through fresh parsley.