Start by heating a large skillet over medium heat and adding a splash of oil. Sauté the diced onion until it turns golden and fragrant, about 8 minutes. The aroma should be warm and inviting.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their juices and start to brown around the edges, about 10 minutes. The mushrooms should be tender and slightly crispy on the edges.
Sprinkle the flour or cornstarch over the mushrooms and onions. Stir well to coat everything evenly, cooking for about 2 minutes until the mixture bubbles and starts to thicken slightly.
Pour in the vegetable broth, scraping the bottom of the pan to loosen any browned bits. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken and become glossy.
Stir in the coconut cream and smoked paprika, mixing thoroughly until the sauce is smooth, velvety, and fragrant. Let it simmer for another 2 minutes to meld the flavors.
Taste and season with salt and pepper as needed. The sauce should be thick, glossy, and coat the back of a spoon, with a smoky aroma filling the kitchen.
Finely chop your fresh herbs (parsley or dill) and stir them into the sauce, adding a burst of freshness and color.
Cook your preferred noodles or rice separately until tender. Then, serve the creamy mushroom stroganoff over the warm grains, garnished with additional herbs if desired.
Enjoy your cozy, plant-based mushroom stroganoff while hot, savoring the rich, velvety texture and smoky flavor.
