Portobello Mushroom Stroganoff

Portobello Mushroom Stroganoff

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Yield: 4

Category: Main Course

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

1 cup cashews, soaked overnight

1 1/2 cups filtered water

1 tbsp ume plum vinegar

1 heaped tbsp white tahini

1 tbsp tamari or shoyu

3 cups portobello mushrooms, very thinly sliced

1 large onion, thinly sliced

3 shallots, thinly sliced

2 cloves garlic, minced

1 umami instant stock sachet dissolved in 2 cups warm filtered water

1/2 cup tightly packed fresh parsley, chopped

Black sesame seeds, for garnish

Chopped coriander, for garnish

Lemon zest, for garnish

Description

A rich, creamy vegan mushroom stroganoff made with tender portobello mushrooms, umami stock, and a silky cashew-tahini sauce. Finished with fresh parsley, lemon zest, sesame seeds, and coriander, it is deeply savoury, comforting, and delicious served over fluffy basmati rice.

How-to? Steps

Step 1: Prepare the sauce ingredients

Drain the soaked cashews and place them in a blender with the filtered water, ume plum vinegar, white tahini, and tamari or shoyu.

Step 2: Saute the vegetables

Warm a splash or two of filtered water in a heavy-based pot over a medium-low flame. Add the mushrooms, onion, shallots, and garlic, and saute for 5 minutes.

Step 3: Simmer with stock

Reduce the heat to low, add the umami stock, cover, and simmer for 15 minutes.

Step 4: Blend the cashew cream

Blend the cashew mixture until smooth and creamy.

Step 5: Finish the stroganoff

Add the cashew cream to the pot and stir well to combine. Cook, covered, on a low simmer for 15 minutes, adding water as needed to reach the desired consistency.

Step 6: Serve

Stir in the chopped parsley. Serve over fluffy basmati rice and garnish with black sesame seeds, chopped coriander, and lemon zest.