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Mushroom Stroganoff


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  • 2 portabello mushroom caps, sliced
  • 8 oz shitake mushrooms, sliced
  • 8 oz baby bella mushrooms (or more portobellos, or button mushrooms) stemmed and sliced
  • 2 tbsp water or vegetable broth
  • 1 clove garlic, minced
  • 1/2 yellow onion, chopped
  • 3 tbsp Earth Balance or Coconut Oil
  • 3 tbsp flour of choice (I used whole wheat pastry flour, but a gluten free mix would also work)
  • 1 cup almond milk
  • 3/4 cup vegetable broth
  • 1/4 cup dry white wine
  • 1/4 cup nutritional yeast
  • 1 tsp thyme or herbes de provence
  • 1 tsp dried rosemary, chopped
  • Salt and pepper to taste
  • Optional: 2 tbsp full fat coconut milk or coconut milk creamer
  • Optional: Handful chopped chives


Adapted from


Step 1

4 servings pasta of choice (I love the Tinkyada brown rice pastas!)

1) Sautee mushrooms, garlic, and onion in water or broth till they’re tender and the onions are starting to get brown. Season with salt and pepper (enough so that they’d taste good if you wanted to eat them right now).

2) Melt coconut oil or Earth Balance (the former is more wholesome, the latter will taste more traditional) in a large skiller or a pot. Whisking constantly, add the flour, tablespoon by tablespoon. Keep whisking till you have a thick mixture that’s nevertheless melted and starting to brown.

3) Add the almond milk, broth, wine, nutritional yeast, thyme, and rosemary to the mixture. Bring to a boil and allow mixture to thicken well. Add the cooked mushroom mixture, and keep stirring till all is bubbly. Season to taste with salt and pepper, and, if you want to make sauce extra creamy, add the coconut creamer.

4) While sauce cooks, prepare pasta according to package instructions. Ladle sauce evenly over pasta and garnish with chives. serve!

This pasta dish is rich, creamy, and buttery. Without the animal products, and without the saturated fat. It’s a dream come true for healthy chefs who still want to treat their families to a decadent meal:

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