Mushroom and Seitan Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 large onion, finely chopped
03 -
3 cloves garlic, minced
04 -
280 grams cremini or button mushrooms, sliced
05 -
225 grams seitan, sliced into strips
06 -
1 tablespoon all-purpose flour
07 -
360 milliliters vegetable broth
08 -
240 milliliters dairy-free sour cream or regular sour cream
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon soy sauce or tamari
11 -
1 teaspoon smoked paprika
12 -
0.5 teaspoon thyme, dried or fresh
13 -
Salt and freshly ground black pepper, to taste
14 -
Fresh parsley, chopped, for garnish
→ To Serve
15 -
340 grams wide egg noodles or pappardelle, or vegan pasta
16 -
Lemon wedges (optional)
# Instructions:
01 -
Finely chop the onion and mince the garlic cloves. Clean and slice the mushrooms uniformly. Slice the seitan into thin strips comparable to traditional stroganoff cuts.
02 -
Heat a large skillet over medium heat and add olive oil. Cook the onion for 5 to 7 minutes, stirring occasionally, until translucent and beginning to caramelize. Add minced garlic and sauté for 1 to 2 minutes until fragrant.
03 -
Raise heat to medium-high and add sliced mushrooms. Sauté for 8 to 10 minutes until all moisture is released and mushrooms are golden-brown.
04 -
Push the mushrooms to the pan's edge and add seitan strips to the center, with a small drizzle of oil if needed. Cook for 3 to 4 minutes, stirring to brown lightly and absorb pan flavors.
05 -
Dust the seitan and mushroom mixture with all-purpose flour while stirring constantly. Cook for about 2 minutes to toast the flour. Slowly pour in vegetable broth, stirring to prevent lumps, then add sour cream, Dijon mustard, soy sauce or tamari, smoked paprika, and thyme.
06 -
Mix sauce until smooth and let it simmer gently for 5 to 7 minutes. Adjust seasoning with salt and pepper to taste. Add more vegetable broth or water if a thinner consistency is desired.
07 -
While sauce simmers, cook pasta in a large pot of boiling salted water until al dente according to package instructions. For a vegan dish, ensure the pasta contains no eggs.
08 -
Drain pasta and serve stroganoff sauce either tossed with noodles or spooned on top. Garnish with chopped parsley and accompany with lemon wedges if desired.
# Notes:
01 -
For a vegan preparation, select dairy-free sour cream and an egg-free pasta variety.
02 -
Mushrooms should be sautéed until deeply golden to impart robust flavor.
03 -
Stirring in the flour evenly prevents lumps and creates a velvety sauce.