mushroom stroganoff
Main dish

Vegan corn and mushroom stroganoff

Onion, garlic, mushrooms and fresh thyme come together to make this creamy mushroom stroganoff the perfect weekend dinner. Made extra special with white wine and fresh sweet corn, you won’t need any cream to make this cozy meal so decadent!

Mushrooms are amazing to transform many meals into a more hearty and satisfying dish, especially due to their nice chewy texture. They also carry a good load of umami taste that boost the flavor of so many dishes. And I’m telling you, this savory and dairy free creamy sauce is the ultimate recipe to make if you need to satisfy a mushroom craving! It can be paired with either pasta, rice or mashed potatoes: it will make anything you serve it with so rich and delicious.

mushroom stroganoff

Behind the scenes of making the corn and mushroom stroganoff:

1. Get a good start by preparing all the ingredients first. The cooking process will go smoother if you are organized! Chop the onion, slice the mushrooms, peel and crush the garlic, chop the thyme. Remove the raw corn kernels from the cobs. Also, whisk together the veggie broth, flour, nutritional yeast, dijon mustard and soy sauce in a medium bowl. Whisk well until there are no clumps anymore.

2. Cook the veggies: In a large pan, the chopped onion is first roasted in some of the vegan butter for a few minutes before adding the mushrooms, garlic and thyme. To get a sauce with a deeper flavor, make sure you give enough time for the mushrooms to roast and brown before moving them around in the pan.

3. Make the gravy: When the mushrooms are cooked, add the raw corn and wine. Mix well and often at this point, for about 5 minutes.

When the mixture has almost no liquid anymore, but still is moist, add the broth mixture. Whisk constantly until the sauce has thickened.

4. Serve: Mushroom stroganoff is often served over noodles, but I like it with mashed potatoes for a fun change. Try over brown rice too for an extra rich in fiber meal.

mushroom stroganoff

Modifications possible:

– Looking for a meal higher in protein? Add a can of cannelini beans or roasted cubes of tofu at the end of the cooking process.

– Use fresh corn when it is in season, but otherwise you can use frozen corn. Just add it to the pan, still frozen, at the same time you would with the fresh corn. Two corn cobs is equivalent to about 1 1/2 cup of frozen corn.

– Have fun and experiment while choosing the mushrooms for this recipe. In this case, I used a mix of baby bella, shiitake and enoki (the long stringy ones!). You can simply use white button mushrooms if you are looking for a low budget recipe, it will still be delicious!

– You can adjust how thick you want the sauce to be. If served over pasta, you might prefer a thinner sauce, so I recommend to use 3 1/2 tbsp of flour. If served over mashed potatoes, then a thicker sauce might be what you are looking for, so use 4 tbsp of flour. Also, the sauce will thicken a bit while cooling down, which is something to consider when serving this meal.

mushroom stroganoff

Are you loving the idea of mushrooms and mashed potatoes combined? These Mashed potatoes stuffed mushrooms are also delicious and such a fun appetizer!

mushroom stroganoff
Print Recipe
5 from 5 votes

Vegan corn and mushroom stroganoff

This vegan and hearty mushroom stroganoff won't make you miss the cream! The mushrooms bring a unique meaty texture and when combined to the white wine and sweet corn, they make this velvety sauce reach a delicious and complex taste. Serve it over noodles, mashed potatoes or brown rice.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Keyword: Vegan
Servings: 4
Author: plantbasedjess


  • 2 cup veggie broth
  • 3 1/2 to 4 tbsp flour (see note)
  • 1 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 2 tbsp soy sauce
  • 3 tbsp vegan butter separated
  • 1 small white onion (about 1 packed cup) chopped small
  • 16 oz mushrooms any types
  • 2 large clove of garlic crushed
  • 1 tsp fresh thyme finely chopped
  • salt and pepper to taste
  • 2 fresh corn (still on the cob) uncooked (see note)
  • 1/2 cup white wine


  • In a medium bowl, whisk together the broth, flour, nutritional yeast, mustard and soy sauce. Whisk until there are no clumps anymore. Set aside.
  • Remove the raw kernels from the corn cobs. Set aside. (see blog for visual explanation)
  • In a large pan, melt 1 tbsp of the butter on medium-high heat. Then, add the onions and cook for about 5 minutes or until soft. Add a little salt and pepper.
  • Then, add the remaining 2 tbsp of butter, mushrooms, garlic and thyme. Cook for another 7-10 minutes or until the mushrooms are soft and cooked through. Don't move them around constantly, give them some time to roast and brown in between stirring in the pan. This will help develop a deeper flavor.
  • Add the white wine and raw corn kernels. Cook until there is almost no liquid anymore but still moist, for about 3-5 minutes.
  • Add the broth mixture to the pan and bring to a low simmer while whisking often. Let the mixture cook, still on medium-high heat, until the sauce thickens. This should take about 5 minutes.
  • Remove from the heat and serve over pasta, brown rice or mashed potatoes. Enjoy!


– I recommend using 3 1/2 tbsp of flour when looking for a thinner sauce, for example, when serving over pasta. I like using 4 tbsp of flour to reach a thicker consistency when serving with mashed potatoes.Ā 
– You can also use frozen sweet corn: add about 1 1/2 cup of kernels still frozen to the pan at the same step as for the fresh corn.Ā 


  • Jill

    5 stars
    I made this tonight and served it over new PEI potatoes–it was terrific! I did what you said in the preparation…small steps, so it wasn’t too difficult at all. I love all the detail you give about putting it together and the beautiful pictures. Are you considering putting a cookbook together? A printed one? I would buy it. Sometimes the wifi is sketchy here at the cottage and what would happen if i lost the connection half way through?! OK, not too likely i guess, but a book would still be wonderful. Keep ’em coming!

    • plantbasedjess

      A cookbook would be such a big achievement Jill, maybe one day! I’m glad you loved this recipe. Thanks for your message šŸ™‚

  • Anonymous

    5 stars
    This was so delicious and full of flavour as are all of your recipes that I’ve tried! I love the combination of fresh corn and mushrooms and the creamy sauce – had it with fresh vegetables ( potatoes, green and yellow beans) and it was perfect. Will definitely make this again and try it with pasta next time – thanks so much!!

  • Ariel

    5 stars
    A delicious comfort food meal, perfect for a fall or winter evening. Using fresh corn cut off the cob really added something special. I served over mashed potatoes, and added diced zucchini and some green beans to the stroganoff for extra veggies.

  • Nancy

    5 stars
    I made this tonight for the first time and it was sooo good. I served it over baked potatoes and that was delicious too. Thanks Jess!

  • Katharine Pike

    5 stars
    My husband licked his plate!! That was after he “mmmmm’d” and “yummmmmm’d” his way through the meal. We are gluten free household, so I thickened the sauce with cornstarch and served it over rice pasta. He was ecstatic.

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