A creamy, comforting bowl that makes mushrooms the star of dinner.

Stroganoff has always felt like the kind of dish you make on a busy night without sacrificing comfort, and I wanted a version that skips the meat and the dairy but keeps everything that makes it cozy. Two kinds of mushrooms and a splash of apple cider vinegar give this sauce real depth, and a quick blend of soaked cashews turns it silky without a drop of cream. My Instant Pot does most of the heavy lifting here, though I'll admit I still jump a little every time that valve releases. Give it a try, and don't worry about getting it perfect — even a slightly different mushroom mix or a heavier hand with the mustard will still land you somewhere warm and satisfying.