MIXED MUSHROOM STROGANOFF RECIPE | EASY CREAMY VEGAN PASTA RECIPE

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LEARN HOW TO MAKE A CREAMY VEGAN MUSHROOM STROGANOFF RECIPE

LAY HO MA!! MAN, mushrooms are so great aren’t they? They come in many shapes and sizes and have the most amazing flavours. The sound of a creamy, comforting, earthy mushroom pasta dish makes the world right. Join me in this episode and learn how to make a delicious vegan mushroom stroganoff recipe right at home. Let’s begin

Ingredients:
1 cup cashews
1 1/2 cups water
few pinches of salt
300g mixed mushrooms of your choice (I used a mix of shimeji, shiitake, oyster, cremini, king oyster, and seafood mushrooms)
pepper
3 pieces garlic
1/2 red onion
1/2lb pasta
3 tbsp olive oil
2 tsp smoked paprika
1/2 cup whiskey
few sprigs parsley

Directions:
1. Add the cashews, 1 cup water, and a generous pinch of salt to the blender and blend on high until smooth (soak the cashews overnight if you don’t have a high powered blender)
2. Bring a pot of water to boil for the pasta
3. Prep the mushrooms by peeling down the oyster mushrooms, slicing the cremini mushrooms, roughly chop the king oyster mushroom, and chop the seafood mushrooms in half
4. Finely chop the garlic and thinly slice the red onion
5. Cook the pasta to package instructions
6. Heat up a frying pan to medium heat. Add in the mushrooms
7. Dry sauté the mushrooms for 3-4min. Season with salt and pepper
8. Sauté for another 2-3min. Then, add in the garlic and onions
9. Add in the olive oil and smoked paprika
10. Give the pan a stir. Then, add in the whiskey. Sauté for another 2-3min
11. Add in the cashew cream and season with salt and pepper
12. Stir the pan. Then, thin out the sauce by stirring in 1/2 cup water. Cook for another minute and turn off the heat
13. Strain out the water from the pasta
14. Plate the pasta and ladle the mushroom sauce on top. Garnish with some freshly chopped parsley

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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39 COMMENTS

  1. I'm making such good dishes lately due to your cookbooks and channel. Your cookbooks are pieces of art, yet I use them nearly daily! Tonight, I made a pasta dish of yours with mushrooms, and it was so good we were just laughing like, "Is this for real?" haha. I can't wait to try this one in the video with whiskey and a variety of mushrooms! 🙂 Grateful for your channel. 🙂

  2. I have made this twice in 2 weeks and it was so freaking good. I used some cab sauv instead of bourbon (cause I would rather drink my bourbon 😉) and it definitely matches well with the mushrooms. Another great recipe from Will!

  3. Really just. Really, Really. Fab. Recipe. . I just Love this Recipe . It is only Cashew Nuts . It t is so good for you. I never liked cream. But I loved the Look of it . Now I Just Love every part of it . Such wonderful foods to be discovered by being a Vegan. Well Done Chef. I Love your Simple Recipes. ———- Thank You. ——- Greetings from IRELAND. ☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️💐🌷

  4. Wil You can’t call for half a couple of whiskey in a recipe .. I know everyone says the alcohol cooks off but for a large percentage of the population who don’t drink any alcohol that’s just not a realistic recipe. I’ve looked you really can’t substitute anything else for whiskey.

  5. Hi Will! What a sauce! It has become a staple in our house. It’s the simplicity of this sauce that is the gift. No oil, butter or cream. Excellent! It lasts well in the fridge I can’t say how long exactly since this never makes it past 3 days before the jar is empty 😂

  6. This looks lovely and I'm sure tastes even better! Amazing recipe and quality union with goodness on a plate.

    Is there an alternative ingredient for whisky? If I don't have, could I add anything that would lend that dark and rich flavor whisky incorporates to this dish?

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