Question 1

Can I use dried mushrooms instead of fresh?

Accepted Answer

Yes, you can! Dried mushrooms actually have a more concentrated flavor. Rehydrate them in warm water for about 20 minutes, then squeeze out excess moisture before using. Save the soaking liquid and use it in place of some of the vegetable broth for extra mushroom flavor.

Question 2

What's the best type of mushroom for this vegetarian stroganoff recipe?

Accepted Answer

A mix of mushrooms works best for complex flavor. Cremini mushrooms provide a good base, shiitake adds earthiness, and button mushrooms are budget-friendly. Portobello mushrooms also work great if you want a meatier texture.

Question 3

Can I make this ahead of time?

Accepted Answer

You can prepare the sauce ahead and refrigerate it for up to 2 days. Cook fresh pasta when you're ready to serve and reheat the sauce gently, adding a splash of broth to loosen it. The texture will be better than if you combine everything and reheat it later.

Question 4

Is there a substitute for sour cream?

Accepted Answer

Absolutely! Greek yogurt, crème fraîche, or heavy cream mixed with a tablespoon of lemon juice all work well. For a vegan option, cashew cream or coconut cream mixed with a bit of apple cider vinegar provides similar tanginess.

Question 5

Can I add wine to this recipe?

Accepted Answer

Yes! Add half a cup of dry white wine after cooking the mushrooms and before adding the flour. Let it reduce by half to cook off the alcohol and concentrate the flavors. This adds wonderful depth to your vegetarian stroganoff recipe.

Question 6

Can I use cornstarch instead of flour for gravy?

Accepted Answer

You can use cornstarch instead of flour for gravy, and it creates a glossier, smoother texture with more thickening power—use half the amount of cornstarch compared to flour. Mix cornstarch with cold water to make a slurry before adding it to hot liquid to prevent lumps, though note that cornstarch-thickened gravy can thin out if reheated or held for too long.

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