vegetarian stroganoff

This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

Mushroom Stroganoff

butter

onion

tbsp unbleached all-purpose flour

vegetable

Worcestershire sauce

tomato paste

oz sliced white mushrooms

oz sliced Cremini or baby Bella mushrooms

3.5 oz Shiitake mushrooms

thyme

salt and pepper

tbsp white wine

sour cream

oz uncooked noodles (No-Yolk noodles)

tbsp minced fresh flat-leaf parsley

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.

Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.

Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.

Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.

Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!

15 minute mushroom stroganoff

tbsp oil

onion, (diced)

garlic, (minced)

tsp smoked paprika

70 ml (~ 1/4 cup) vegetable stock

Salt

Black pepper

tbsp fresh parsley, (chopped)

Heat the oil in a large frying pan or wok, and add the onion. Cook for a few minutes over a medium heat, until slightly softened. Add the garlic and sliced mushrooms, and cook for a further 5 minutes, or until the mushrooms are thoroughly cooked.

Coat the mushrooms in the smoked paprika, then add the vegetable stock and sour cream. Bring to a gentle simmer, and cook until the mixture has come together into a silky sauce.

Season to taste, and serve topped with plenty of fresh parsley.

https://embed.mediavine.com/videos/ol3oiadlram8kzarmxxo

Video showing how to make my easy 15 minute mushroom stroganoff.

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Mushroom stroganoff

olive oil

onion,finely chopped

paprika

garlic cloves,crushed

mixed mushrooms,chopped

stock

Worcestershire sauce,or vegetarian alternative

tbsp half-fat soured cream

parsley,roughly

pouch cooked wild rice

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and soften the onion for about 5 mins.

Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

Quick, easy meatless Healthy Mushroom Stroganoff ready in 30 minutes! This hearty vegetarian meal with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and endlessly comforting!

Healthy Mushroom Stroganoff

pasta

lbs brown mushrooms (sliced)

tsp thyme (dried)

garlic

cornstarch flour

plain yogurt (at least 3.5% fat)

salt

black pepper (to taste)

Parsley or dill (finely chopped)

Parmesan cheese (grated)

Cook pasta in salted water until al dente or as per package instructions. I recommend to add pasta to boiling water at same time as you add broth to mushrooms.

Preheat large deep skillet on medium heat and melt butter.

Add onion and cook for 3 minutes, stirring occasionally.

Add thyme and cook for 30 seconds, stirring often.

Add mushrooms and garlic. Cook uncovered on medium-high heat for 10 minutes, stirring occasionally.

In a medium bowl, whisk broth, cornstarch, salt and pepper. Add to skillet, bring to a boil, reduce heat to low and let sauce simmer for 5 minutes.

Don't forget to add pasta to boiling water now as well.

Turn off heat, add yogurt and stir. Garnish with more pepper to taste and dill/parsley.

Serve over pasta garnished with parmesan cheese.

This is the BEST Vegan Mushroom Stroganoff! Ultra creamy, comforting and made in 30 minutes or less!

The Best Vegan Mushroom Stroganoff

pasta of choice

onion,

(16 ounces) cremini mushrooms, thinly sliced

garlic,

all purpose flour

vegetable broth

dijon mustard

salt,

raw cashews

water

apple cider vinegar

Cook the pasta: In a large pot of boiling salted water, cook the pasta noodles according to package instructions. Drain well and set aside.

Make the Cashew Cream: Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes. Drain the cashews and discard the soaking water. Add them to a blender along with the 3/4 cup fresh water and apple cider vinegar. Blend until very smooth. Set aside.

In a large pot or pan, add the onions and mushrooms and turn the heat to medium-high. Stir frequently until the mushrooms start to release their moisture, and then cook until the mushrooms are tender and have shrunk in size. You really don&#x27;t need to add any oil here, but you could start with a tablespoon or two of olive oil if you want. The mushrooms release a ton of oil on their own. Season with a little salt + pepper.

Stir in the garlic and cook for 1 more minute, then sprinkle the flour on top and stir it into the vegetables. Gradually pour in the vegetable broth and dijon mustard, stirring. Bring to a boil, then lower the heat and simmer for 4-5 minutes until it thickens slightly.

Now add the cashew cream and stir it in. You should have a very creamy mushroom gravy at this point. Stir in the cooked pasta and cook until heated throughout, about 1-2 minutes. Taste, add salt as needed. Sprinkle with parsley, if desired, and serve immediately.

This vegetable stroganoff is a great fridge-clearer, packed with all sorts of veggies in a rich and creamy stroganoff sauce.

20 minute vegetable stroganoff

red pepper, (sliced

asparagus,

Tenderstem broccoli,

70 g (~ 1/2 cup) frozen sweetcorn (or equivalent tinned)

To serve (optional: pasta, rice,

Heat the oil in a large frying pan or wok, and add the chopped vegetables (onion through sweetcorn). Cook over a medium heat for 10 minutes, stirring regularly, until fairly soft. Add the garlic and smoked paprika, and cook for 2 more minutes.

Turn the heat down fairly low, and add the stock, sour cream and parsley. Mix together until the sour cream has melted into a silky sauce. For an even saucier dish, add a little more stock or sour cream. Season to taste, and serve with pasta, rice or potatoes.

Top 6 vegetarian stroganoff recipes from across the web

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Top 6 vegetarian stroganoff recipes from across the web

The most viewed vegetarian stroganoff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Stroganoff

15 minute mushroom stroganoff

Mushroom stroganoff

Healthy Mushroom Stroganoff

The Best Vegan Mushroom Stroganoff

20 minute vegetable stroganoff

The most viewed vegetarian stroganoff recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine