This healthful mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a lightweight creamy sauce is a quick and simple meal, good for Meatless Mondays!

I actually like beef stroganoff, nevertheless I wanted to see if there was an answer to make it vegetarian for days I want to go meatless. I carried out spherical with this Mushroom Stroganoff until we had been sick of it, however it was successfully worth it! This recipe was an unlimited hit in my residence. For further of my favorite Meatless Monday pasta recipes, try Fettuccini with Winter Greens and Poached Egg, Cheesy Baked Pumpkin Pasta, and Spaghetti with Mushrooms, Garlic, and Oil.

Mushroom Stroganoff in a plate with a fork.

Making stroganoff with out the meat was tough. I wanted to take care of the flavour of the meat and protect it creamy however mild. The variety of mushrooms gives this pasta good textures and style, and the Worcestershire sauce and tomato paste help give it a number of of that beef style I was trying to find. The bonus of establishing it with merely veggies is that you could be eat further nevertheless with fewer power and fewer fat.

What’s stroganoff sauce product of?

This stroganoff sauce begins with a roux of flour and butter, which helps thicken the sauce and finishes with bitter cream to make it creamy. The alternative elements inside the sauce are beneath:

  • Vegetable broth
  • Worcestershire sauce
  • Tomato paste
  • Thyme
  • Salt
  • Pepper
  • White wine or sherry

While you select to not put together dinner with wine, use further broth as an alternative.

As a baby, I always topped my stroganoff with grated Parmesan cheese. It’s totally elective, nevertheless I personally assume Parmesan makes any noodle dish go from good to good. Hope you get pleasure from!

Mushroom Stroganoff Variations:

  • When you’ll be able to’t uncover a express mushroom or need to get financial financial savings, use all white button mushrooms.
  • To make this mushroom stroganoff vegetarian, use a vegan Worcestershire sauce.
  • Use full wheat noodles as an alternative of No-Yolk noodles while you select.
  • Serve the mushrooms and sauce over spaghetti squash to keep away from losing on carbs and power.
  • Add rooster or beef, like tri-tip sirloin or flank steak for a heartier meal.
  • Sub the white wine or sherry with further broth. 
  • Swap parsley for thyme.
  • While you’re trying to find a bitter cream substitute, try plain Greek yogurt.
  • Make gluten-free stroganoff by using gluten-free flour and pasta.

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

Further Mushroom Recipes You’ll Love:

Mushroom Stroganoff

Prep Time: 10 minutes

Cook dinner dinner Time: 15 minutes

Entire Time: 25 minutes

This healthful mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a lightweight creamy sauce is a quick and simple meal, good for Meatless Mondays!

  • 1 tablespoon butter
  • half cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef while you’re a carnivore)
  • 1 tbsp Worcestershire sauce
  • 1 tsp tomato paste
  • 5 oz sliced Cremini mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to type
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat bitter cream
  • 8 oz uncooked noodles, No-Yolk noodles
  • 1 tbsp minced modern flat-leaf parsley for garnish
  • Cook dinner dinner noodles in a pot of salted water in accordance with package deal deal directions, I want to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

  • Within the meantime, whereas the water begins to boil for the noodles, heat a giant nonstick skillet over medium-high heat.

  • Soften butter over medium heat and add onions to the pan. Cook dinner dinner 2 – Three minutes over medium-low heat. Add flour; stir with a picket spoon for 30 seconds.

  • Step-by-step add broth, Worcestershire sauce, and tomato paste, stirring regularly.

  • Add mushrooms, thyme, salt and pepper; stir and put together dinner 4-5 minutes or until thickened and bubbly, stirring regularly.

  • Add wine; convey to a boil, reduce heat, and simmer Four minutes. Take away from heat; let stand 30 seconds.

  • Stir in bitter cream; add noodles, mix successfully and garnish with parsley if desired.

Serving: 1half cups, Vitality: 268kcal, Carbohydrates: 52.5g, Protein: 12.5g, Fat: 3.5g, Saturated Fat: 2g, Ldl ldl cholesterol: 8.5mg, Sodium: 312mg, Fiber: 7g, Sugar: 4.5g

Blue Good Components: 9

Inexperienced Good Components: 12

Purple Good Components: 12

Components +: 7

Key phrases: mushroom pasta, mushroom spaghetti, Mushroom Stroganoff, vegetarian pasta dishes, vegetarian stroganoff


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