Mushroom Stroganoff
A delicious Meatless stroganoff that is allergy-friendly and gluten-free. A rich, flavorful, and satisfying meal.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
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
- 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.
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