There’s something about campfire dinners that sticks with you—those smoky, hearty bites that feel like a warm hug after a day of roughing it outdoors. I’ve always loved recreating that feeling, but making it vegan and bringing those nostalgic flavors into my cozy kitchen. This mushroom stroganoff is my take on that memory, rich with umami and smoky depth, without any meat involved.

I find that the secret to capturing that campfire magic lies in the mushrooms—they’re the smoky, juicy cornerstone, soaking up flavors like a sponge. I like to use a mix of shiitake and cremini for complexity, but honestly, any good mushroom will do. Stirring in a splash of smoked paprika and a touch of soy gives it that lingering smoky finish, reminiscent of sitting around a fire with good friends.

Focusing on the comforting, nostalgic feeling of childhood campfire dinners, but reimagined as a cozy vegan mushroom stroganoff that brings back those smoky, hearty flavors without any meat.

Rediscovering Comfort in Mushrooms

Cooking this feels like revisiting a childhood campfire, with that smoky, earthy aroma filling the kitchen.
I love how the mushrooms turn silky and juicy, soaking up every splash of paprika and soy like little sponges.
There’s a quiet pride in making a hearty, vegan dish that comforts and satisfies without needing meat.
Sometimes, I get nostalgic for those smoky nights around the fire, but this dish brings that warmth right into my bowl.
It’s a simple recipe, but each time I make it, I feel like I’m recreating a moment of cozy, outdoor magic.

The story behind this recipe

This recipe sprouted from a lazy weekend craving for something creamy and satisfying, but with a twist. I was tinkering with mushrooms and wanted to capture that earthy, umami punch in a vegan format that still felt indulgent. Turns out, it’s a lot like revisiting childhood dinners—simple, honest, and deeply comforting, but with a new, plant-based soul. I love how these flavors evoke nostalgia while still feeling fresh and relevant for today’s table.

Historical & Cultural Roots

Vegan Mushroom Stroganoff draws inspiration from the classic Russian dish, traditionally made with beef and sour cream, but reimagined here with earthy mushrooms and plant-based creaminess.
The dish’s roots trace back to 19th-century Russia, where it was a hearty, meat-based meal for farmers and aristocrats alike, showcasing humble ingredients in a luxurious way.
Modern vegan versions like this one emerged in the late 20th century as plant-based diets gained popularity, blending nostalgia with ethical eating and sustainability.

Key Ingredients and Tips

Mushrooms: I love using a mix of shiitake and cremini—these soak up flavors like a sponge and bring a meaty texture. Feel free to swap with portobello if you want more chew.
Onion & Garlic: They form the base, filling the kitchen with that warm, savory aroma. Don’t skimp—finely chop and cook until golden for depth.
Vegetable Broth: I prefer homemade, but a good-quality store-bought works too. It’s the liquid canvas that pulls everything together, so taste and adjust salt accordingly.
Dairy-Free Sour Cream: I use cashew or coconut-based sour cream—creamy and tangy. For a brighter flavor, add a squeeze of lemon at the end.
Smoked Paprika: It’s the smoky backbone here—just a teaspoon adds that campfire feel. Adjust to your smoky preference, but don’t skip it.
Flour or Thickener: I use a bit of all-purpose flour or arrowroot to give the sauce that silky, clingy consistency. Be gentle when whisking to avoid lumps.
Fresh Parsley: I finish with chopped parsley for a fresh, bright note—something green and crisp to balance the richness. Feel free to sprinkle on top just before serving.

Spotlight on key ingredients

Mushrooms:

I love using a mix of shiitake and cremini—these soak up flavors like a sponge and bring a meaty texture. Feel free to swap with portobello if you want more chew.
Onion & Garlic: They form the base, filling the kitchen with that warm, savory aroma. Don’t skimp—finely chop and cook until golden for depth.
Vegetable Broth: I prefer homemade, but a good-quality store-bought works too. It’s the liquid canvas that pulls everything together, so taste and adjust salt accordingly.

Key Seasonings & Thickeners:

Dairy-Free Sour Cream: I use cashew or coconut-based sour cream—creamy and tangy. For a brighter flavor, add a squeeze of lemon at the end.
Smoked Paprika: It’s the smoky backbone here—just a teaspoon adds that campfire feel. Adjust to your smoky preference, but don’t skip it.
Flour or Thickener: I use a bit of all-purpose flour or arrowroot to give the sauce that silky, clingy consistency. Be gentle when whisking to avoid lumps.

Notes for ingredient swaps

Dairy-Free: Use coconut or cashew-based sour cream for creaminess. It adds a slight nutty or coconut note, but still tangy.
Mushrooms: Swap shiitake or cremini with portobello or button mushrooms. Portobellos bring a meatier texture, while button mushrooms are milder.
Broth: Vegetable broth can be replaced with mushroom broth for extra umami or seasoned water for a lighter touch.
Flour: Gluten-free flour blend or cornstarch can be used for thickening. Adjust quantity for desired sauce consistency.
Smoked Paprika: Regular paprika works if smoked isn’t available, but will lose that smoky depth. Add a dash of liquid smoke if needed.
Oil: Olive oil is standard, but coconut or avocado oil adds different flavor notes. Use what you have on hand.
Herbs: Fresh thyme or rosemary can replace parsley for a different aromatic kick, but keep in mind they are stronger flavors.

Equipment & Tools

Large skillet: For browning and simmering the mushrooms and sauce.
Sharp knife: To slice mushrooms, onion, and garlic evenly.
Cutting board: Surface for prepping ingredients.
Wooden spoon: For stirring without scratching the skillet.

Quick Steps to Mushroom Stroganoff

Equipment & Tools: Gather a large skillet (about 30cm/12in), a sharp knife, a cutting board, and a wooden spoon. The skillet is key for even heat and browning.
Clean and slice 500g (1 lb) mixed mushrooms—shiitake, cremini—aim for 0.5cm (1/4in) thick slices. Set aside.
Finely chop 1 large onion and 3 garlic cloves. Prepare all ingredients before cooking—mise en place.
Heat the skillet over medium heat (about 160°C/320°F). Add 2 tbsp oil and sauté onions for 3-4 mins until translucent and fragrant.
Add garlic, cook for 30 seconds until fragrant. Then, toss in mushrooms. Stir well. Cook for 8-10 mins, stirring occasionally, until mushrooms release moisture and turn golden brown.
Checkpoint: Mushrooms should be juicy, browned, and fragrant with a smoky aroma. If they look dry, add a splash of water or broth.
Sprinkle 1 tbsp flour or arrowroot over mushroom mixture. Stir to coat. Cook for 1 min to eliminate raw flour taste.
Pour in 250ml (1 cup) vegetable broth and 1 tbsp soy sauce. Stir well, scraping up any browned bits from the pan. Bring to a simmer.
Checkpoint: The sauce should thicken slightly within 3-5 mins and become glossy. If too watery, cook a bit longer. If too thick, add a splash more broth.
Remove from heat. Stir in 3 tbsp dairy-free sour cream and 1 tsp smoked paprika. Adjust salt and pepper to taste.
Rest for 2 mins, allowing flavors to meld. Then, sprinkle with chopped parsley and serve hot over noodles, rice, or mashed potatoes.

Let the dish sit for 2 minutes after removing from heat to allow flavors to settle. Finish with a sprinkle of parsley and serve immediately, spooned over your preferred base.

How to Know It’s Done

Mushrooms: golden, juicy, and fragrant with smoky aroma.
Sauce: glossy, slightly thickened, with a rich, umami sheen.
Finish: sour cream and paprika are well incorporated, with a balanced flavor.