- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 190 kcal
Quick summary
“Vegetarian strogonoff replaces animal proteins with fresh mushrooms sautéed in olive oil with soy sauce, mustard, ketchup, and plant-based cream. It is worth making because it presents an extremely agile preparation of only 15 minutes on the stove and a meaty texture rich in umami flavor.”
What you need to know
- Refogado de cebola picada no azeite de oliva até ficar transparente e cozimento de 500g de cogumelos por 5 minutos
- Tempero equilibrado com 2 colheres de sopa de molho shoyu, mostarda amarela e ketchup apurados por mais 5 minutos
- Incorporação de 200ml de creme de leite vegetal mexendo continuamente até atingir consistência espessa e brilhante
Ingredients
Main
- 500g of mushrooms (shimeji or champignon)
- 1 large onion, chopped
- 2 tablespoons olive oil
- 200ml of vegetable heavy cream
- 2 tablespoons of soy sauce
- Salt and pepper to taste
- 1 tablespoon of mustard
- 1 tablespoon of ketchup
Instructions
Principal
- Em uma panela grande, aqueça o azeite em fogo médio.
- Add the chopped onion and sauté until translucent.
- Place the mushrooms in the pan and cook for about 5 minutes.
- Add the soy sauce, mustard, and ketchup, mixing well.
- After 5 minutes, add the plant-based heavy cream and mix again.
- Season with salt and pepper to taste.
- Cook for 5 more minutes, stirring constantly.
- Remove from heat when the sauce is creamy.
Chef's tips
- Limpe os cogumelos frescos com papel-toalha úmido ou pincel em vez de lavar em água corrente para que não absorvam líquido
- Salteie os cogumelos em fogo médio-alto sem mexer no primeiro minuto para desenvolver coloração dourada e aroma tostado
- Utilize creme de leite vegetal à base de aveia ou castanhas neutras que resistam ao calor sem separar ou alterar o sabor do molho
Variations
- Strogonoff misto com grão-de-bico adicionando uma xícara de grão-de-bico cozido junto com os cogumelos para elevar proteínas
- Versão com legumes incorporando floretes de brócolis cozidos no vapor e cubos de cenoura ao refogado de cogumelos
- Strogonoff picante acrescentando meia colher de café de páprica picante defumada e gotas de pimenta-dedo-de-moça ao molho
Substitutions
- O cogumelo shimeji ou champignon pode ser substituído por cogumelo portobello fatiado, cogumelo paris fresco ou palmito pupunha
- O creme de leite vegetal pode ser substituído por leite de coco culinário encorpado, creme de inhame ou creme de aveia caseiro
- O molho shoyu tradicional pode ser trocado por shoyu de coco sem soja, tamari sem glúten ou molho inglês vegano
How to store
Store in an airtight glass jar in the refrigerator for up to 3 days. Reheat in a pot over low heat, stirring gently with a silicone spoon; add a spoonful of water or vegetable broth if the sauce has thickened in the cold.
Can it be frozen?
It is not recommended to freeze ready-made mushroom stroganoff with vegetable cream, as the fungi lose their natural elasticity and become rubbery. Prepare the recipe for immediate consumption taking advantage of the speed of cooking in 15 minutes.
What to serve with
Serve accompanied by brown rice or well-fluffed white rice and crispy potato sticks or homemade cassava chips. A salad of fresh watercress leaves with cherry tomato seasoned with olive oil and lemon finishes the meal with harmony.
Frequently asked questions
Can plant-based heavy cream boil in the pot?
Vegetable creams based on oats or nuts withstand gentle cooking for 5 minutes, but long and intense boils should be avoided.
Which mushroom variety provides better texture in stroganoff?
Fresh button mushrooms and dark shimeji offer excellent firm chewiness and absorb the sauce seasonings perfectly.
How to prevent mushrooms from releasing too much water in the pan?
Keep the pot over medium to high heat, place the dried mushrooms in a single layer, and avoid salting at the beginning of preparation.
Why add soy sauce to the mushroom stroganoff?
Soy sauce adds umami depth and dark golden color that enhances the natural earthy notes of the mushrooms.
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