Love Stroganoff? Try this meatless version, Mushroom Stroganoff…you won’t even miss the meat.
The first time I made this mushroom stroganoff we loved it so much that I decided next time I would make a double batch so we would have more leftovers the next day.
Mushrooms are great sources of protein and fiber plus they are low in calories.
Some nutrients you will get from mushrooms are:
- B Vitamins
- Vitamin D
Finding the porcini mushrooms was a little tricky, especially since I didn’t know to look for dried mushrooms. In the first four stores, I looked in the fresh mushroom section…then I got smart and asked the person working in the produce department if they had ever heard of them. Now I know to look for porcini mushrooms dried in a little bag.
Of course, this stroganoff can be made with any dried mushrooms you prefer. We’ve tried quite a few different combinations, though porcini is my favorite.
This recipe idea is from the Forks Over Knives – The Cookbook, if you haven’t checked it out, it is certainly worth doing. You can go to this link for the original recipe, Chef Del’s Mushroom Stroganoff.
In my opinion, this is a 5-star recipe! I hope you try it.
To Make Mushroom Stroganoff You Will Need These Ingredients:
- Minced garlic
- Dried thyme
- Dried rosemary
- Fresh portobello mushrooms (I use baby portobello mushrooms)
- Dried porcini mushrooms
- Dry white wine
- Dairy-free sour cream, I used Tofutti.
- Fettuccine of your choice ~ gluten-free if needed
- Grated parmesan cheese, optional (dairy-free if needed)
- Fresh parsley for garnish if desired
- 2 lg shallots chopped fine
- 2 tsp minced garlic rounded
- 2 tsp dried thyme
- 1 tsp dried rosemary crushed a little
- 1 lb fresh portobello mushrooms stemmed and cut into bite size pieces. (I use baby portobello mushrooms)
- 1 oz dried porcini mushrooms soaked in 1 cup boiling water for about 30 minutes.
- 1/2 cup dry white wine
- 1 cup dairy-free sour cream I used Toffuti.
- 1 lb fettuccine of your choice I used gluten-free for myself and regular for everyone else.
- *grated parmesan cheese optional (dairy-free if needed)
- *fresh parsley for garnish if desired
- Soak porcini mushrooms in boiling water. Set aside.
- Saute chopped shallots in a large skillet for about 5-7 minutes.
- Add up to 2 Tbsp water to prevent sticking if necessary.
- Add garlic and thyme. Cook about 1 minute.
- Add cut up portobello mushrooms, rosemary, and a couple shakes of salt and pepper. Cook about 10 minutes, stirring often.
- Add the wine and the soaked porcini mushrooms and their liquid, stir well.
- Simmer for about 20 minutes. Then stir in dairy-free sour cream.
- While stroganoff is simmering cook noodles. Gluten-free if needed, or both. We cook both since one of us is gluten free.
- Add cooked noodles and toss well, or serve stroganoff and noodles separately as we did.
- Top with parsley and parmesan cheese if desired.
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