Mushroom stroganoff

A must-try for mushroom lovers. This recipe is from Forks Over Knives, so you know it’s good for you.

Mushroom stroganoff
(serves 4)


  • 2 large shallots, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 tsp minced thyme
  • salt and freshly ground black pepper to taste
  • 1 tsp minced rosemary
  • 1 lb portobello mushrooms, stemmed and cut into large pieces
  • 1 oz porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
  • ½ cup dry white wine
  • 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
  • 1 cup tofu sour cream (recipe follows)
  • chopped parsley


  1. Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
  2. Add water 1 to 2 tablespoons at a time to keep them from sticking.
  3. Add the garlic and thyme, and cook for another minute.
  4. Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.
  5. Add the porcini mushrooms, and their soaking liquid, and the wine.
  6. Stir, and cook over medium-low heat for 20 minutes.
  7. When the stroganoff is finished cooking, stir in the sour cream.
  8. Add the cooked noodles and toss well.
  9. Serve garnished with the parsley.

Tofu sour cream
(Makes 1½ cups)


  • 1 package extra firm lite silken tofu, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar


  1. Combine all ingredients in a blender and puree until smooth and creamy.
  2. Chill until ready to serve.
  3. Salt to taste.

Z didn’t use tofu sour cream when he made this dish but used store-bought sour cream instead. Obviously it’s not a vegan meal if you do that.

This entry was posted in Main dishes, Vegan dishes. Bookmark the permalink.

One Response to Mushroom stroganoff

  1. Cindy says:

    That looks good! I haven’t had stroganoff in years.

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