If your mushrooms look dirty or dusty, wipe them with a damp cloth or paper towel. I used chickpea pasta here, and it works great! (Banza). If vodka is inconvenient, substitute a craft beer (bourbon stout was delicious), or white wine.
1 teaspoon caraway seeds, crushed
1/3 cup vodka
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, peeled and chopped
1 pound brown mushrooms, stemmed, chopped 1/2-inch
2 tablespoons tomato paste
1 tablespoon flour
2 tablespoons Dijon mustard
3/4 teaspoon fine grain sea salt, plus more to taste
1/4 - 1/2 teaspoon freshly ground pepper, or to taste
1 3/4 cup mushroom broth (or vegetable broth)
2 cups dried pasta (see headnotes)
1/2 cup homemade cashew cream*, or almond milkto serve: lots of dill, or chives and some toasted almonds
In a small bowl combine the caraway seeds and the vodka, set aside. Sauté the olive oil and onions in the Instant Pot on the highest SAUTE setting for a minute or two. Stir in the garlic and mushrooms, and cook for a few minutes more, until everything softens up a bit. Stir in the tomato paste, and then the flour, and cook, stirring gently, but constantly for another few minutes, to toast the flour a bit. Add the vodka-caraway mixture, mustard, salt, pepper, broth, and pasta. Give one last stir to distribute the pasta evenly, and press CANCEL to stop the SAUTE.
Close the pot, and secure the lid. SEAL the valve. Select PRESSURE COOK (or MANUAL) and calculate your cooking time. To do this, refer to your pasta package, the time will be half of the shortest recommended cooking time, rounded down to nearest minute. For example my pasta package recommended 7 - 9 minutes. Take the smaller number (7), cut in half (3.5), round down to nearest whole number (3). SET/ADJUST TIME - in my case, to 3 minutes. When finished, carefully QUICK RELEASE pressure by shifting the valve to VENTING. Gently shake or tap the pressure cooker, and then carefully open away from you. Stir in cashew milk. Taste and adjust seasoning, serve topped with lots of dill and almonds.
Serves 4.
*Puree 1 cup of cashews, and 2 cups of water in a high-speed blender for a full minute or two. If you don't have a high-speed blender, please soak the cashews in water for at least an hour before blending for smoothest consistency.
Stovetop Version: Follow the instructions, up to the point of adding the pasta, cooking in a large skillet (instead of the Instant Pot). Cook the pasta separately in a pot of salted water, and stir it into the mushroom mixture. Finish with the cashew milk, and toppings.
Kale-boosted Variation: Stir a few big handfuls of well-chopped kale into the mushroom stroganoff just after it finishes cooking. Let it collapse a bit over a couple of minutes, and stir in the cashew cream before serving.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
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