Want a Creamy Mushroom Stroganoff to impress friends and family? Well, here it is! Our Farr Better Creamy Mushroom Stroganoff.
This flavorful Creamy Mushroom Stroganoff dish is a masterfully executed vegan and allergy-friendly version. People crave our Farr Better Creamy Mushroom Stroganoff because it has a nice texture from the hearty mushrooms along with a rich and savory cream sauce.
To make this Creamy Mushroom Stroganoff unique to you, try a variety of mushroom types. There is a list of some popular and medicinal types of mushrooms on our FBR Loves Mushrooms page.
What I have discovered is most recipes can be modified to accommodate the vast amount of dietary restrictions. Hence, I have become a ‘Master of Modification’ and enjoy the challenge.
Did you know…
In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice. Here in the States, pasta is the most common accompaniment to beef stroganoff, particularly twisted egg noodles. From Curious Cuisineiere
Most importantly, eliminate or modify any ingredients to accommodate your dietary restrictions.
This Allergy-Friendly Creamy Mushroom Stroganoff Recipe is FREE OF:
Gluten, Oats, Wheat, Dairy, Eggs, Fish, Shellfish, Soy, Oil, Yeast
For example, if you use the ingredients I suggest, then ALL FARR BETTER RECIPES are allergy-friendly and plant-based.
So what makes this delicious hearty Farr Better Creamy Mushroom Stroganoff so amazing?
Did you know with this recipe format you can change the serving size which will change your ingredient quantity?
Farr Better Creamy Mushroom Stroganoff
STEP 1 SAUTE INGREDIENTS
- Clean Brussels sprouts and celery with Earth’s Natural Fruit & Vegetable Wash to clean chemicals and toxins off your produce.
- In a Non-stick 5 quart saute pan on medium-high heat add Brussels sprouts, garlic, celery, onion, and vegetable broth. Saute about 5 minutes stirring occasionally as it becomes softer.
STEP 2 CLEAN MUSHROOMS
- While that is cooking, clean the mushrooms with Earth's Natural Fruit & Vegetable Wash. Because mushrooms cook quickly, add them after the other ingredients are cooked 1/2 way through (the 5 minutes mentioned).
SLICE THE MUSHROOMS AND COOK
- Once the mushrooms are cleaned then chop them. Add the prepared mushrooms to the mixture and cook together for another 5 minutes stirring occasionally. Mushrooms will become tender and browned.
STEP 3 FINAL INGREDIENTS ADDED
- Add remaining ingredients to the pan and cook another 7-10 minutes until vegetables are tender and the mixture is creamy.
- Cook one of these options while the remaining ingredients are cooking: Zucchini/squash noodles or ribbons, spaghetti squash, rice noodles/pasta, mashed potatoes, or potato strings, and rice of any kind.
COMPLETE THE MEAL
- Once you cooked your noodle/starch choice and put on a plate. Pour your delicious creamy stroganoff mixture on top.
- A beautiful and delicious enhancement is dairy-free parmesan sprinkles on top. A mouthwatering idea is to add sizzling meatless crumbles or veggie sausages. Serve immediately and Enjoy!!
Keep Scrolling to view Step by Step photos and Instructions
FYI: I will share with you many kitchen utensils and equipment that I use to make this recipe go quick and easy.
With that in mind, prep time on this recipe may vary depending on the kitchen equipment you use or if you cut and prep things by hand.
the photos and links for more details about the products, purchasing options, prepping ingredients, and their health benefits.
into a Non-Stick 5 Quart Saute Pan
Step 1 Saute Ingredients
Combine the next 5 ingredients into a saute pan. Once they are all added cook on medium-high heat and stir occasionally for about 5 minutes until 1/2 way cooked through. It will become softer the longer you cook it.
4 medium Brussels Sprouts chopped
Clean your Brussels sprouts
Here’s my recommendation:
Most importantly, it’s a good idea to wash your Brussels sprouts. Even though they are a part of the produce with the lowest levels of pesticide residue, it’s always a good practice to wash your produce.
Nearly 70 percent of the fresh produce sold in the U.S. contains residues of potentially harmful chemical pesticides, according to EWG’s analysis.
All things considered, wash them thoroughly with Earth’s Natural Fruit & Vegetable Wash to clean 95% or more of the chemicals and toxins off your produce.
Above all, this is my ♥favorite veggie wash and has my stamp of approval. Click the photo or the link to order yours today. I just did. It’s a great gift-giving idea.
It must be amazing if Twin Cities Live shared it with everyone!
See how to chop them at FBR Loves Brussels Sprouts page.
4 garlic cloves minced
My favorite ‘quick and easy’ tool to use is the Garlic Twister
Similarily, find other Garlic Press and Micer’s at my Fun and Easy Kitchen Equipment page.
I like to use this tool instead of the garlic press because there isn’t any waste or lingering garlic smell in the garbage because you efficiently use the whole piece of garlic.
1 cup sliced celery
1. Remember, it’s a good idea to wash your celery with Earth’s Natural Fruit & Vegetable Wash because they are a part of the “Dirty Dozen” list.
2. Here is a great video on how to slice celery with a knife with America’s Test Kitchen.
A nice handy tool to cut celery into slices is our Food Chopper Scissors.
3. Once they are sliced, you can add them to the saute pan.
1/2 cup chopped onion ~ pick your favorite one.
To chop onions without tears, I love this handy little Hand-Powered Food Chopper that my Auntie found. We use it all the time to chop ingredients.
1/4 cup Vegetable Broth
You can make homemade vegetable broth or purchase it. However, I recommend low sodium broth’s because they are much better for our health.
Because mushrooms cook quickly, add them after the other ingredients are cooked 1/2 way through (the 5 minutes mentioned).
Step 2 Clean and Chop Mushrooms
3 cups Mushrooms Chopped
While those ingredients are cooking, clean the mushrooms with Earth’s Natural Fruit & Vegetable Wash, if you haven’t already.
Once the mushrooms are cleaned then chop them.
Add the chopped mushrooms to the mixture in the pan and cook together for another 5 minutes stirring occasionally. Mushrooms will become tender and browned.
Step 3 Final Ingredients
Now you can put the remaining ingredients to the pan. Stir occasionally.
If you don’t have this available, you can use any salt-free seasoning blend.
1 tbsp coconut aminos
1 tbsp Dijon Mustard
2 tsp Tarragon
1 tsp Garlic Pepper
Once everything is in the pan, cook another 7-10 minutes until vegetables are tender and the mixture is creamy.
Ultimately, you will have a beautiful fragrant creamy mushroom stroganoff mixture.
Cook one of these options while the remaining ingredients are cooking:
Mashed potatoes or potato strings
Rice of any kind
Complete the Meal for the Farr Better Creamy Mushroom Stroganoff
Pick your noodle or starch and put on a plate.
Pour your delicious creamy stroganoff mixture on top.
Topping Options for the Farr Better Creamy Mushroom Stroganoff
Add Dairy-Free Parmesan Style Cheese sprinkles on top
Include meatless crumbles or veggie sausages if you want on top of the mixture.
Topping Ingredient Options: Veggie Burger Crumbles
We enjoy many kinds of veggie burgers. From homemade to purchasing them for convenience.
The ones we like the best are from Beyond Meat. It is less expensive to purchase the 1 lb package compared to the patties. But do what is most convenient for you. I just chop these up in the pan into crumbles. Sprinkle your favorite FBR Seasoning Sprinkles.
Our next favorite veggie burger choice is from Hilary’s. This is an amazing company. Pick from any one of their flavors to accommodate your taste and dietary restrictions. Again, just use your Veggie Burger Chopper
Feel free to try veggie sausages. Cook these sizzling sausages and chop them up into small pieces or crumbles. By all means, add as a mouthwatering topping.
Finally, Serve and Enjoy your Farr Better Creamy Mushroom Stroganoff!!
Interesting Mix of Fact and Fancy
How did it come to be? The story of beef stroganoff is a mix of fact and fancy. A popular legend says the dish was created by a French chef in the employ of the Stroganov family. As the story goes, Count Stroganov had such poor teeth he could no longer eat steak. A dish of tender bits of beef in a creamy sauce fit the bill. At least that’s what the tourists are told.
At the time, Russian aristocracy loved everything French so it’s easy to imagine the richest family in Russia had a French chef. That part rings true. As such, the original recipe for beef stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream). The recipe was first published in a popular Russian cookbook in 1871 and soon became a favourite in home kitchens and restaurants.
More if this interesting story at Grainews.