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Mushroom Stroganoff

A delicious Meatless stroganoff that is allergy-friendly and gluten-free. A rich, flavorful, and satisfying meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: allergy-friendly, dairy-free, egg-free, gluten-free, meatless monday, Mushroom Stroganoff, plant-based
Servings: 4 Servings
Calories: 670kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1Serving | Calories: 670kcal | Carbohydrates: 109g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 95mg | Sodium: 320mg | Potassium: 819mg | Fiber: 6g | Sugar: 9g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg