Monday, November 16, 2015

meatless monday: mushroom stroganoff

growing up, my sister loved beef stroganoff and this recipe makes me think of her. I never really got into beef stroganoff and I suppose it was probably due to the beef. so when I started searching for meatless dinners and came across a mushroom version, I was sold. I love mushrooms.

it was a rainy, dreary fall day and I think everyone in the office wanted to be at home in bed all day, especially on a monday. I was planning to make something different for dinner but stephen said he was in the mood for pasta, comfort food to cope for the beginning of the week. I used slightly more noodles than the recipe calls for and we had enough for seconds for stephen and lunch leftovers for me. unlike some of the other dishes I've made lately, this meal was ready in about 30 minutes which is weeknight perfection. I think I'll add a dose of sriracha when I reheat mine to kick it up a notch.


8 oz. uncooked ribbon noodles
1 tablespoon olive oil
1 yellow onion, chopped
3 tablespoons whole wheat flour, divided
2 cups veggie broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 1/2 pounds mushrooms (half portobello and half button mushrooms), cut into large slices
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1/4 cup vegan sour cream – optional, use light sour cream if not preparing vegan
1/4 cup flat-leaf parsley, minced


1. boil your noodles in a large pot, strain, and set aside.

2. meanwhile, heat the olive oil and dice the onion. cook the onion in the oil until translucent, several minutes.

3. add the flour gradually, stirring well. gradually add the broth, soy sauce, lemon juice, tomato paste and stir well. allow this mixture to simmer for five minutes.

4. add the sliced mushrooms, thyme, sage, and salt. let simmer for five minutes. add the vinegar and simmer a few more minutes.

5. add the sauce mixture to the large pot of noodles, stir in sour cream. cook on low for several minutes, until all is well heated.

6. top with parsley and serve.

makes 4-6 servings
recipe adapted from

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