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.
How to make this vegan 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.
- 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 ½ cup of frozen corn. (Psst, during corn season, you should also give this squash, pepper and corn soup a try!)
- 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 ½ 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.
Other comfort food recipes you might like
- Vegan baked ziti
- Tofu tikka masala
- Lasagna roll-up
- Vegan garlic pasta bake
- Butternut squash mac and cheese
- White bean chili
- Vegan wild rice mushroom soup
I hope you enjoy this mushroom stroganoff as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan corn and mushroom stroganoff
- 2 cup veggie broth
- 3 ½ 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)
- ½ 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!