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
- 1 pkg pasta,your favorite allergy-friendly kind or Choose zucchini/squash noodles or ribbons, spaghetti squash, rice noodles/pasta, mashed potatoes, or potato strings, and rice of any kind.
- 4 cloves garlic minced
- 1 cup celery sliced (about 4 ribs)
- 1/2 cup onion chopped (your favorite)
- 1/2 cup vegetable broth divided, add more if needed
- 1/4 cup white cooking wine
- 4 medium Brussels sprouts chopped
- 3 cups mushrooms sliced, variety pack
- 2 tbsp FBR Meat Substitute Wholesome Seasoning Blend
- 1 tbsp white miso
- Choose zucchini/squash noodles or ribbons, spaghetti squash, rice noodles/pasta, mashed potatoes, or potato strings, and rice of any kind. Cook accordingly.
STEP 1 SAUTE INGREDIENTS
- First, clean celery, Brussels sprouts and mushrooms with Earth’s Natural Fruit & Vegetable Wash to clean chemicals and toxins off your produce. Note: we found a variety pack of mushrooms and it tasted wonderful for this dish.
- In a Non-stick 5 quart saute pan on medium-high heat add garlic, celery, onion, and 1/4 cup vegetable broth. Saute about 3 miutes stirring occasionally as it becomes softer.
- Increase the heat to high. After about a minute, pour in the white cooking wine and allow to sizzle for about 30-40 seconds. That allows it to deglaze the pan. Then turn heat down to medium heat again.
- Add the other 1/4 cup of vegetable broth, Brussels sprouts, mushrooms, FBR Meat Substitute Wholesome Seasoning Blend, and white miso to the mixture. Cook together for another 5 minutes stirring occasionally. Brussels sprouts and mushrooms will become tender and browned. Mushrooms contain a lot of water. But if the pan seems too dry you can always add a little more vegetable broth.
STEP 3 ADD SAUCE INGREDIENTS
- Add remaining ingredients to the pan and cook another 7-10 minutes until vegetables are tender and the mixture is creamy.
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.
Clean your celery, Brussels sprouts, and mushrooms
Here’s my recommendation:
Most importantly, it’s a good idea to wash your vegetables. Even though Brussels sprouts 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!
Step 1 Noodle/Starch Option
Cook accordingly to what you choose. If you choose the zucchini/squash noodles or ribbons, spaghetti squash you could add that into the pan on Step 3 with the sauce.
Mashed potatoes or potato strings
Rice of any kind
into a Non-Stick 5 Quart Saute Pan on medium-high heat
Step 2 Saute Ingredients
4 garlic cloves minced
My favorite ‘quick and easy’ tool to use is the Garlic Twister
Similarly, find other Garlic Press and Mincers on 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
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.
Stir all these ingredients together for 3 minutes, stirring occasionally as it becomes softer. Increase the heat to high for about one minute.
1/4 cup White Cooking Wine
Pour in the white cooking wine and allow to sizzle for about 30-40 seconds stirring ingredients. That allows it to deglaze the pan. Then turn the heat down to medium again. Add the other 1/4 cup of vegetable broth and the following ingredients;
4 medium Brussels Sprouts chopped
See how to chop them on FBR Loves Brussels Sprouts page.
3 cups Mushrooms Chopped
We love getting a variety of mushroom packs whenever possible. The flavors are out of this world.
2 tbsp FBR Meat Substitute Wholesome Seasoning Blend
1 tbsp White Miso Paste
Cook together for another 5 minutes stirring occasionally. Brussels sprouts and mushrooms will become tender and browned. Mushrooms contain a lot of water. But if the pan seems too dry you can always add a little more vegetable broth.
Step 3 Add Sauce Ingredients
Now you can put the remaining ingredients into the pan.
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.
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.