Vegan Oyster Mushroom Stroganoff Without Cream — Rich & Creamy Taste

A deeply flavorful, plant-based take on a classic, this vegan mushroom stroganoff uses oyster mushrooms and a few dried porcini to build a rich, meaty sauce that’s perfect for weeknight dinners.

With minimal prep and quick cook time, the dish is creamy and satisfying despite being completely vegan. Spoon it over egg noodles, rice, or my preference, Ukrainian buckwheat kasha, for a comforting, elegant meal.

How to Make Vegan Mushroom Stroganoff

The recipe is straightforward but involves a few simultaneous steps: rehydrating the dried porcini, roasting the oyster mushrooms, and slowly caramelizing the onions. Start by soaking the porcini in a small bowl with boiling water.

Cover the bowl (an inverted plate works well) and let the porcini rehydrate for about 20 minutes. Drain them, reserve the soaking liquid to add back into the sauce, and roughly chop the mushrooms.

While the porcini soak, tear the oyster mushrooms into pieces and spread them on a parchment-lined baking tray. Roast at 180°C/350°F for about 20 minutes, until they’re browned and reduced in size. There’s no need to add oil or salt for this step—the dry roast helps concentrate their flavor and gives good browning.

Roasting intensifies the mushrooms’ meaty texture and brings excellent caramelized notes to the finished stroganoff.

Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. When the oil shimmers, add a thinly sliced yellow onion and a generous pinch of salt. Cook, stirring occasionally, until the onion is beginning to caramelize—about 15 minutes.

When the onions are lightly caramelized, add minced garlic, white miso paste and tomato paste. The miso gives a deep umami boost that lifts the whole dish. Cook for 2–3 minutes, then sprinkle in a tablespoon of plain flour and stir for another minute to help thicken the sauce slightly.

Stir the roasted oyster mushrooms and the chopped porcini into the pan. Pour in vegetable stock and the reserved porcini soaking liquid, then add Dijon mustard and a splash of sherry vinegar (or red wine vinegar). Bring everything to a gentle simmer and let it bubble for a few minutes so the flavors meld and the sauce reduces slightly.

To achieve the creamy texture typical of stroganoff, stir in full-fat coconut milk as a dairy-free sour cream substitute. It won’t make the dish taste like coconut; it simply adds a silky richness. Simmer for another few minutes, then taste and adjust seasoning with salt and freshly ground black pepper.

Spoon the finished stroganoff over cooked egg noodles, rice, or buckwheat groats, or enjoy it on its own. Garnish if desired and serve hot.