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mushroom stroganoff

Vegan corn and mushroom stroganoff

5 from 5 votes
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
Servings 4
Author plantbasedjess


  • 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!


- I recommend using 3 ½ 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. 
- You can also use frozen sweet corn: add about 1 ½ cup of kernels still frozen to the pan at the same step as for the fresh corn.