• This recipe calls for a total of 1.5 pounds of mushrooms. In my experience, it's best to not crowd the pan when cooking mushrooms as they can steam themselves which results in an unpleasant texture.

  So it's best to cook them in batches (or in multiple pans). I suggest dividing them into 8 oz portions as this is a good amount to avoid crowding in a 12 inch pan.
• Add 8 oz of mushrooms to a dry pan, heat over medium and cook them for about 6 - 8 minutes or until they have released all their water and start to brown.
• Then add a little oil and salt and stir to coat. Cook for another 2 minutes or so until they have some good browning on them. Repeat with another 8 oz. and set aside.

Sauce / Gravy

• Melt 2 Tbsp of the vegan butter and then add in the diced onions / shallots. Cook for 4 - 5 minutes or until slightly translucent and softened.
• Add in the last 8 oz. of mushrooms and cook down for about 6 - 8 minutes or until they've browned. Add in the garlic and cook for one minute.
• Add the flour and toss to coat the flour on the mushrooms and onions. Cook for 1 minute and add in the vegan beef or veggie broth and stir.
• Add in the dijon mustard, vegan worcestershire, nutritional yeast, and sour cream and stir to combine. Taste for seasoning and simmer until the sauce is thickened to your liking. Add in more veggie broth if it's too thick.
• Toss the reserved mushrooms back into the gravy and stir to combine. Add in more veggie broth if needed and serve immediately over mashed potatoes or pasta.
• You can also stir the pasta straight into the stroganoff as well. If sauce is too thick, thin out with some veggie broth or pasta water.

  If it's too thin, you can make a quick slurry with 1 tsp of cornstarch or potato starch and 1 Tbsp of water. Whisk and then add in as much as you need to thicken the sauce.