Oyster Mushroom Stroganoff

Oyster Mushroom Stroganoff

Oyster Mushroom Stroganoff is a delicious and creamy pasta dish that is perfect for a large dinner. We made this recipe vegan and used impossible ground beef and blue oyster mushrooms, but you can cook this dish with a mixture of mushrooms such as chestnuts and bellas and by leaving the plant-based beef out of the stroganoff sauce. For a gluten-free option, substitute the flour and pasta for 1:1 gluten-free alternatives.

For a vegetarian or non-vegan option, substitute the non-dairy milk for heavy cream and the olive oil for butter.


Serves: 5-6 Time: 50 minutes

Oyster Mushroom Stroganoff

  • 1/2 – 1 cup blue oyster mushrooms
  • 3 Tbs olive oil
  • 6 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 Tbs white vinegar
  • 1 1/2 cups vegetable broth
  • 2 Tbs soy sauce
  • 1/4 cup all-purpose flour
  • 1 (13.5 oz) can of coconut milk or other unsweetened nondairy milk
  • 2 Tbs tahini
  • 2 Tbs nutritional yeast
  • 1 tsp paprika
  • 1/2 tsp dill
  • 1/2 tsp dijon mustard
  • 1 package beyond ground beef or impossible
  • 1/2 yellow onion, diced
  • 12-14 oz. pasta
  • Salt & black pepper to taste


  1. Begin by preparing your mushrooms, wiping off any dirt and cleaning them. With oyster mushrooms, carefully tear them into segments. Then prepare the garlic.
  2. In a large skillet, heat about 1 Tbs of olive oil over medium-high heat.
  3. Once hot, begin cooking the mushrooms. Cook until they are nicely browned, stirring occasionally for about 8-10 minutes. Then add half of the garlic and a pinch of salt, thyme, and paprika.
  4. While the mushrooms are cooking, combine the vegetable broth, tamari, soy sauce, and flour in a medium bowl. Whisk together until there are no clumps of flour remaining.
  5. Add the vinegar to the mushrooms to deglaze the pan, reducing heat as needed to simmer. Then, add the vegetable roux to the pan with the mushrooms and continue to mix together to keep the flour from clumping. Adjust heat to bring to a simmer and then add in the non-dairy milk, tahini, nutritional yeast, a pinch of salt and black pepper, and the rest of the paprika.
  6. Bring the mushroom roux to a simmer over medium-low heat, cooking for about 10 minutes or until thick and creamy.
  7. Meanwhile, bring some water to a boil to begin cooking your pasta and in a separate skillet, add the remaining olive oil to the pan.
  8. Begin sauteing the onion and remaining garlic and thyme, cooking for about 2-3 minutes.
  9. Then, add the impossible or beyond ground beef. Cook together for 8-10 minutes or until the ground beef is browned.
  10. Transfer the ground beef mixture to the mushroom sauce and simmer together for 5-7 minutes. Stir in the dijon mustard and dill to the stroganoff sauce, taste, and adjust the seasoning with salt and pepper.
  11. Once the pasta is done, combine with the sauce, serve and enjoy!

*You can also make this recipe without the plant-based meat alternative. Just cook the onion with the mushrooms and garlic instead.

Nutrition Information

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