Dump & Done Wild Rice Soup
Mushroom Stroganoff
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Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
With their umami and hearty texture, mushrooms make a great substitution for meats in a Stroganoff. This one uses just a few ingredients cooked together in the Instant Pot. This recipe is easily doubled; just use 4¾ cups (1.1 L) of stock instead of all 5 cups. Cooking time remains the same.
With their umami and hearty texture, mushrooms make a great substitution for meats in a Stroganoff. This one uses just a few ingredients cooked together in the Instant Pot. This recipe is easily doubled; just use 4¾ cups (1.1 L) of stock instead of all 5 cups. Cooking time remains the same.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tsp safflower or sunflower oil or 2 tbsp vegetable stock
- 1/2 cup medium-size red onion chopped (about 3/4[120 g])
- 4 garlic cloves finely chopped (about 2 teaspoons)
- 10 oz mushrooms (white or cremini or a combination) sliced (about 4 cups)
- 1/4 tsp salt
- 1 tbsp soy sauce
- 1 tbsp vegan Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/4 cup white wine 60 ml
- 2 1/2 cups mushroom or vegetable stock 590 ml
- 2 1/2 cups dried pasta such as fusilli, rotini, or ziti, 150 g
- 1/4 cup cashew butter coconut cream, or vegan sour cream, or 1/4(60 g) silken tofu blended with nondairy milk, 60 g
- 2 tsp freshly squeezed lemon juice
- freshly ground black pepper or red pepper flakes
GARNISHES
- vegan Parmesan cheese
- chopped fresh flat-leaf parsley
Ingredients
GARNISHES
|
Instructions
- 1 Preheat the Instant Pot by selecting the Sauté setting. Heat the oil in the preheated pot for a few seconds, then add the onion and garlic and cook until the onion is translucent, about 2 minutes. Add the mushrooms and salt and cook, stirring, for 3 to 5 minutes, or until the mushrooms are golden on most edges. Add the soy sauce, Worcestershire sauce, mustard, thyme, and wine and cook, stirring, for 1 minute. Select the Cancel setting.
- Add the stock and mix well. Then add the pasta and mix it in. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 5 to 7 minutes, depending on the pasta used (or 1 minute more than half the time listed on the pasta package).
- Once the cooking cycle is done, let the pressure release naturally for 2 minutes, then carefully set the Pressure Release Knob from Sealing to Venting to release any remaining pressure.
- Open the lid and fold in the cashew butter and lemon juice. It will take a minute or so for the cashew butter to blend in. Add the black pepper and taste for seasoning, adjusting if needed.
- Serve hot, garnished with vegan Parmesan and parsley.
Recipe Notes
VARIATIONS
Soy-free: See the soy-free Worcestershire sauce (page 39), and do not use the silken tofu alternative.
Gluten-free: Use gluten-free pasta.
Nut-free: Use 1/4 cup (60 g) of vegan sour cream or coconut cream, or 1/4 cup (58 g) of blended silken tofu instead of the cashews.
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