Originating from Russia, classic stroganoff features beef coated in flour then cooked in a light, creamy sauce. It’s often served over wide egg noodles, making it a hearty and substantial comfort food. I set out to replicate the luscious creaminess of the sauce and the meatiness of the beef, using oat milk and flour to create a silky-smooth sauce and mushrooms to stand in for the meat. The key here lies in a few little ingredients that punch up the flavor: garlic, porcini powder, thyme, and Dijon mustard. Toss it with spinach and serve it over the pasta shape of your choice; although the dish is vegan (and perfect for anyone avoiding dairy or meat!), it’s wonderfully satisfying for any eater. —Posie (Harwood) Brien
Test Kitchen Notes
This recipe is shared in partnership with Planet Oat. —The Editors
Bring a large pot of heavily salted water to boil. Add the dried pasta and cook until just shy of al dente. Drain the pasta and set it aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the mushrooms and garlic and cook for another 2 minutes, then add the flour and porcini powder and continue to cook for 1 more minute, stirring constantly.
Add the oat milk, thyme, and mustard and cook for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly. As you cook, drizzle in the vegetable broth, adding up to 1/2 cup as needed. You want the sauce to coat the back of a spoon but there should be plenty of sauce in the pan.
Add the cooked pasta and spinach and toss to coat, cooking for 1 more minute until the spinach wilts slightly. Remove from the heat and season with salt to taste. Serve hot.