The Best Mushroom Stroganoff

This mushroom stroganoff will blow your mind! Yep, it’s a big statement, but I stand by it. This recipe is a staple in our house anytime I have a skeptical omnivore staying who is a self-professed veggie-phobe! It always wins them over. This recipe is vegan and gluten-free, any nobody even notices because they’re devouring it so quickly.

The mushroom stroganoff I created for my first book, The Blender Girl was epic, and I have received thousands of emails from many of you raving about it. But, this incantation may be better….

Use beef-flavored vegan broth for added umami flavor

You can use any vegetable broth in this recipe. But, for an added touch of magic, try using the Massel beef-flavored vegan broth.

Aussie vegetarians are well acquainted with this amazing broth. Massel is a household name in Australia. Everybody I know uses it, and I haven’t found a commercial broth anywhere in the world that comes close to it. I

You can get the beef-flavored broth in concentrated liquid stock, bouillon cubes, 7 cubes, and the bouillon powder and seasoning. In the US you can order it from amazon.

I use the vegetable and chicken-flavored broth to add flavor to soups, stews, sauces, salad dressings, stir-fries, grains, legumes, and smoothies. But, when I want to add a “meaty” flavor to vegetarian dishes I always grab for the beef-flavored broth. I used it in the French onion soup I posted last year, and it is just as amazing boosting the natural flavor of the mushrooms in this stroganoff.

When you use combine vegetable broth, mushrooms, tamari, balsamic vinegar, and mustard you get an incredible “meaty” flavor. I blended some of the broth with raw cashews to add a rich creaminess.

The results are spectacular. Don’t miss making this mushroom stroganoff. It is epic.

*I’m an ambassador for Massel, but my opinions are my own.