Creamy Mushroom Stroganoff

Ingredients

• 200 g (2 cups)pasta (brown rice pasta for a gluten-free version)
• 454 g (16 oz)fresh mushrooms, sliced
• 1/2 mediumonion, diced
• 4 clovesgarlic, minced
• 15 ml (1 tbsp)low-sodium soy sauce
• 15 ml (1 tbsp)vegan Worcestershire sauce
• 10 ml (2 tsp)thyme
• 5 ml (1 tsp)rosemary
• 120 ml (1/2 cup)white wine (or vegetable stock)
• 454 g (16 oz)silken tofu
• 60 ml (1/4 cup)lemon juice
• 30 ml (2 tbsp)red wine vinegar
• 2 clovesgarlic, minced
• 1.25 ml (1/4 tsp)salt

Instructions

1. 1

   Blend the tofu

   Drain the tofu and blend it with the lemon juice, red wine vinegar, 2 minced garlic cloves and salt. Stop to scrape down the blender sides as needed. If the mixture is too thick, add 15–30 ml (1–2 tbsp) water and blend until it has a sour-cream-like consistency. This makes about 475 ml (2 cups); set aside half for another use.

2. 2

   Soften aromatics

   Meanwhile, sauté the onion and 4 minced garlic cloves in a few tablespoons of water or vegetable stock until softened.

3. 3

   Cook the mushrooms

   Stir in the sliced mushrooms and cook until they have softened and reduced in volume.

4. 4

   Simmer the sauce

   Add the soy sauce, Worcestershire sauce, white wine, thyme and rosemary. Continue simmering until the sauce has reduced.

5. 5

   Add tofu cream

   Stir in 240 ml (1 cup) of the tofu sour cream and mix well. Set the sauce aside.

6. 6

   Cook the pasta

   Cook the pasta according to the instructions on its packet.

7. 7

   Serve the dish

   Drain the pasta and top it with the tofu sour cream and mushroom sauce.

What is mushroom stroganoff?

Stroganoff is a comfort-food dish associated with Russian cooking, and versions made with mushrooms and pasta are popular in American home kitchens. This recipe takes that familiar creamy, savoury idea and makes its sauce with silken tofu rather than dairy sour cream.

The mushrooms bring a substantial, chewy bite, while wine, herbs and savoury sauces build depth. Brown rice pasta makes it suitable for a gluten-free meal when the other packaged ingredients are also labelled gluten-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 15g protein, 73g carbs, 6g fat.

Most of the carbohydrates come from the pasta, while the tofu contributes protein and some fat; mushrooms add a smaller amount of protein and fibre. For a more balanced plate, serve a portion with a side of green vegetables or salad.

Why use silken tofu?

Silken tofu blends into a smooth, mild cream, making it a useful base for the tangy sauce. The lemon juice and red wine vinegar give it a sour-cream-like flavour; blend until no lumps remain.

The recipe makes about 475 ml (2 cups), but uses only half. Keep the other half for another use rather than adding it all to the stroganoff.

Build flavour in the pan

Aromatics: Soften the onion and garlic first in a little water or vegetable stock. This gives them time to mellow without needing oil.

Mushrooms: Let the sliced mushrooms cook down before adding the liquids. They release moisture as they soften, so give them room and allow that excess liquid to reduce.

Seasoning: Soy sauce, vegan Worcestershire sauce, thyme and rosemary bring savoury, herbal notes. Use a vegan Worcestershire sauce if keeping the dish plant-based.

Reduce the sauce gently

After adding the wine, simmer until the sauce has reduced, as directed. This concentrates its flavour and keeps the finished dish from becoming too watery.

Stir in the tofu cream after reducing the sauce, then set it aside. Avoid boiling it hard once the cream is added; gentle heat helps keep the texture smooth.

Cook pasta to suit the sauce

Follow the packet timing for your chosen pasta, since shapes and ingredients cook at different rates. Check it near the end so it is tender but still holds its shape.

Brown rice pasta can soften quickly if overcooked, so drain it promptly. Top it with the sauce just before serving.

Choose a wine substitute

White wine adds acidity and flavour as it simmers down. If you would rather not use wine, vegetable stock is the suggested substitute.

Use stock in the same quantity and simmer the sauce until reduced, checking its consistency before stirring in the tofu cream.

What to serve alongside

The pasta and creamy mushroom sauce make a filling main course. A crisp green salad or simply cooked green vegetables can add freshness alongside the rich, savoury sauce.

Serve the stroganoff soon after combining the pasta and sauce, while the pasta is tender and the sauce is creamy.

Recipe notes & tips

• Check the labels on the pasta and sauces if you need the meal to be gluten-free.
• Choose vegan Worcestershire sauce to keep the dish plant-based.
• Slice the mushrooms evenly so they soften at a similar rate.
• Blend the tofu mixture thoroughly, scraping down the sides for a smooth result.
• Keep the extra tofu sour cream separate; the stroganoff needs only half of the batch.
• Use vegetable stock instead of white wine if preferred.

Variations

• Use vegetable stock: Replace the white wine with the same quantity of stock.
• Change the pasta: Choose another pasta shape, following its packet cooking time.
• Add greens: Stir in cooked greens when you add the tofu sour cream.
• Boost the herbs: Adjust the thyme or rosemary to suit your taste.
• Make it gluten-free: Use brown rice pasta and check that the sauces are labelled gluten-free.

Common mistakes to avoid

• Adding all the tofu cream: The recipe needs only 1 cup; reserve the rest for another use.
• Skipping the reduction: Simmer the wine and mushroom mixture until reduced before adding the cream.
• Overcooking the pasta: Follow the packet directions and check it near the end of cooking.
• Leaving lumps in the tofu cream: Blend thoroughly and scrape down the blender sides.
• Using standard Worcestershire sauce: Check the label and choose a vegan variety if needed.

How to store

Refrigerate leftover stroganoff in a covered container and use within 3 days. Reheat gently in a pan or microwave, stirring occasionally; add a small splash of water or stock if the sauce has thickened. Store the unused tofu sour cream separately in the fridge and use within 3 days.

Frequently asked questions