A raw vegan version of the Russian beef dish Stroganoff. Herb-seasoned mushrooms “cooked” in a savoury-tangy vinaigrette, then tossed in an instant small-batch coconut macadamia sauce. I used coconut cream and macadamia butter for the sauce because it is easier to make a small batch this way. You can substitute soaked cashews for macadamia for more budget-friendly alternative, or if making a larger amount.
Traditional Stroganoff does not use tomato or paprika; that would turn it into Hungarian Goulash. That said, a smitten of sundried tomatoes and smoked paprika amps up the savoury flavour, without overwhelming the mushroom essence.
Raw Vegan Mushroom Stroganoff
A raw vegan version of the Russian Stroganoff. Herb-seasoned mushrooms "cooked" in a savoury-tangy vinaigrette, then tossed in an instant small-batch coconut macadamia sauce. Delicious over any low-carb base of choice.
Ingredients
Mushroom Marinade
- 116 g (2 cups) crimini mushrooms, sliced
- 30 g (3 tbsp) cold-pressed olive oil
- 22 g (2 tbsp) tamari
- 16 g (4 tsp) unpasteurised apple cider vinegar
- 5 g (1 clove) garlic, grated
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper, freshly ground
Stroganoff Sauce (makes 1/2 cup)
- 40 g (1/3 cup) thick coconut cream
- 18 g (1 large tbsp) raw macadamia butter (can substitute tahini, or raw sunflower seed or cashew butter)
- 24 g (1/4 cup) red or white onion, sliced, soaked in water for 20 minutes, and drained
- Any extra Mushroom Marinade (from above)
- 25 g (1 1/2 tbsp) filtered water (adjust to desired consistency)
- 10 g (1 tbsp) sundried tomato, rehydrated (optional)
- Pinch smoked paprika (optional)
- To taste, Himalayan salt, black pepper, yellow mustard or raw Worcestershire sauce
To serve
- 2 servings carrot & zucchini pappardelle, broccoli or cauliflower rice, or green beans
Instructions
For the Mushrooms
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In a bowl, whisk together all the ingredients for the mushroom marinade (except the mushrooms) until well-combined and emulsified.
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Add the mushrooms into the marinade and gently toss until everything is well and evenly coated.
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Place on a dehydrator sheet and dehydrate at 46°C (115°F) for 1 1/2 hours. This step helps to soften the mushrooms so that they take on a cooked texture. If you do not have a dehydrator, you can let the mushrooms marinade for 2 hours or up to overnight in the refrigerator.
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When finished, strain off and reserve any excess mushroom marinade. You will need this for the Stroganoff Sauce.
For the Stroganoff Sauce
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In a small blender, combine the coconut cream, macadamia butter, drained onion, any extra mushroom marinade, water, and if using, the rehydrated sundried tomatoes and smoked paprika. Blend on high speed until smooth.
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Taste the sauce; it should strike a balance between umami and tangy creaminess. Adjust the seasonings as needed with salt, pepper, vinegar, Worcestershire sauce and/or yellow mustard.
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Toss the mushrooms with enough Stroganoff Sauce to coat. I needed about 1/4 cup. Transfer any extra Stroganoff Sauce into an airtight jar and store in an the refrigerator. You can use it as a salad dressing etc.
To assemble
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Ladle the Mushroom Stroganoff over your base (carrot & zucchini pappardelle, broccoli or cauliflower rice, or green beans).
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