Few dishes embody the spirit of comfort food quite like Mushroom and Seitan Stroganoff. Its roots trace back to 19th-century Russia, where it emerged as a rich and hearty meal designed to warm the soul during cold winters.
Traditionally made with beef and sour cream, stroganoff has since evolved to accommodate diverse dietary preferences. Enter the mushroom and seitan stroganoff — a delightful vegetarian (and easily vegan) twist on this classic dish.
Packed with umami flavors, this version substitutes the meat with earthy mushrooms and hearty seitan, offering a satisfying and nourishing meal that even die-hard carnivores will love.
Ingredients You’ll Need
Before diving into the cooking process, let’s gather the necessary ingredients. This recipe serves four people, making it perfect for a family dinner or a cozy meal with friends.
Main Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces (about 280 grams) cremini or button mushrooms, sliced
- 8 ounces (about 225 grams) seitan, sliced into strips
- 1 tablespoon all-purpose flour
- 1 ½ cups vegetable broth
- 1 cup dairy-free sour cream (or regular sour cream for vegetarians)
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or tamari
- 1 teaspoon smoked paprika
- ½ teaspoon thyme, dried or fresh
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
To Serve:
- 12 ounces (about 340 grams) wide egg noodles or pappardelle (use vegan pasta for a vegan dish)
- Lemon wedges (optional)
Step-by-Step Cooking Instructions
1. Prepare the Ingredients
Begin by prepping all your ingredients. Chop the onion finely and mince the garlic cloves. Clean and slice the mushrooms, ensuring they are of uniform size for even cooking.
Slice the seitan into thin strips, similar in size to what you would find in a traditional beef stroganoff. Having everything prepped and ready to go will make the cooking process smooth and enjoyable.
2. Sauté the Onions and Garlic
Heat a large skillet or sauté pan over medium heat, then add the olive oil. Once the oil shimmers, toss in the chopped onions. Cook them for about 5–7 minutes until they become translucent and begin to caramelize. Stir occasionally to prevent burning.
Next, add the minced garlic and sauté for another 1–2 minutes. The garlic should release its aroma, but be careful not to let it brown, as it can turn bitter. The combination of onion and garlic sets the foundation for the deep flavors that will develop in the dish.
3. Cook the Mushrooms
Now, it’s time to add the star of the show — the mushrooms. Increase the heat slightly to medium-high, then add the sliced mushrooms to the pan. Mushrooms release a lot of moisture, so you’ll need to cook them down until all the liquid evaporates, and the mushrooms take on a golden-brown hue.
This process should take about 8–10 minutes. The key here is patience; the longer the mushrooms cook, the richer their flavor becomes.
4. Brown the Seitan
Once the mushrooms are beautifully browned, push them to the sides of the pan to create space in the center. Add a touch more olive oil if needed, then toss in the seitan strips.
Cook the seitan for 3–4 minutes, stirring occasionally, until it browns slightly and picks up some of the flavors from the pan. Seitan, made from wheat gluten, has a meaty texture that absorbs the surrounding flavors beautifully, making it an excellent protein substitute in this dish.
5. Build the Sauce
With the mushrooms and seitan ready, it’s time to create the stroganoff sauce. Sprinkle the flour over the seitan and mushroom mixture, stirring constantly to ensure even coating. The flour acts as a thickening agent for the sauce. Cook for about 2 minutes to eliminate the raw taste of the flour.
Next, slowly pour in the vegetable broth while stirring to avoid lumps. The broth will deglaze the pan, lifting all those delicious browned bits from the bottom. Once the broth is fully incorporated, add the dairy-free sour cream (or regular if using), Dijon mustard, soy sauce or tamari, smoked paprika, and thyme.
Stir the mixture until the sauce is smooth and velvety. Allow it to simmer for 5–7 minutes, during which it will thicken slightly and the flavors will meld together.
6. Season and Adjust
Taste the sauce, and season it with salt and pepper according to your preference. If the sauce is too thick, you can add a splash more vegetable broth or water to reach your desired consistency.
If you prefer a bit more tang, a squeeze of lemon juice or an extra spoonful of Dijon mustard can add a delightful brightness to the dish.
7. Cook the Pasta
While the stroganoff sauce simmers, bring a large pot of salted water to a boil. Cook the wide egg noodles or pappardelle according to the package instructions until al dente. If you’re making the vegan version, be sure to use pasta that doesn’t contain eggs.
Drain the pasta well, but don’t rinse it — this allows the sauce to cling better to the noodles.
8. Combine and Serve
Once the pasta is ready, you have two options: you can either mix the noodles directly into the pan with the sauce, coating them thoroughly, or you can serve the stroganoff sauce over a bed of noodles for a more elegant presentation. Whichever method you choose, make sure the dish is hot and ready to serve.
Finish with a sprinkle of freshly chopped parsley for a pop of color and a hint of freshness. For an extra touch, serve with lemon wedges on the side — their acidity complements the richness of the stroganoff beautifully.
Adaptations and Variations
This mushroom and seitan stroganoff recipe is highly adaptable to suit different tastes and dietary needs:
- Gluten-Free Option: Replace the seitan with a gluten-free protein such as firm tofu, tempeh, or even chickpeas. Be sure to use gluten-free tamari instead of soy sauce.
- Creamy Vegan Alternative: Swap the dairy-free sour cream with full-fat coconut milk for an extra creamy and slightly sweet variation.
- Adding Greens: Stir in a handful of fresh spinach or kale towards the end of cooking for added nutrition and color.
Pairing Suggestions
Mushroom and seitan stroganoff pairs wonderfully with a variety of side dishes. A crisp green salad with a tangy vinaigrette can cut through the richness of the sauce. Steamed green beans or roasted asparagus also make excellent accompaniments. If you’re in the mood for a heartier meal, consider serving the stroganoff with a side of crusty bread to soak up any extra sauce.
Final Thoughts
Mushroom and seitan stroganoff is more than just a vegetarian alternative to the classic beef version; it’s a celebration of bold, earthy flavors and comforting textures. Whether you’re serving it to family, friends, or enjoying it solo, this dish is sure to satisfy. By following these steps and embracing the flexibility of the recipe, you’ll have a comforting meal that stands out in both taste and heartiness.
