Mushroom Stroganoff


This is the current favorite meal in our Meatless Monday rotation.  I have mentioned before that my husband is a “meat and potatoes” man, so our meatless meals need to be hearty and filling.  This is my adaptation of the one from Skinny Taste that is all over Pinterest lately.

Gather your ingredients:

  • 1Tbsp oil (or any fat of choice)
  • 1/2 cup onion, diced
  • 2Tbsp flour
  • 2 cups broth
  • 1Tbsp Worcestershire
  • 1 tsp ketchup
  • mushrooms, chopped (approximately 16 oz total.  I use baby bellas)
  • 1/4 tsp thyme
  • 2 Tbsp wine or liquid of choice
  • 1/4 cup sour cream (I use Better than Sour Cream by Tofutti, its amazing)
  • 8 oz pasta
  • salt and pepper, to taste

I’m working really hard on my food iPhoneography, I’m kind of proud of this one.

Cook the noodles to just shy of being done.  They will get thrown in with the sauce later to finish cooking for a minute or so

While the noodles cook, saute the onions in the oil.  Add the flour and stir for thirty seconds.  Gradually add the broth, ketchup and Worcestershire in small doses while stirring constantly.  (you are building a roux, which is what will eventually thicken the sauce)


I feel so Julia Child when making a roux!

Add the mushrooms, thyme, and season with salt and pepper.

Stir and cook until thickened and bubbly, about 5 minutes


Add wine (I use whatever is around, even water sometimes) and bring to a boil

Reduce heat and simmer for five minutes

Remove from heat, stir in sour cream and noodles


Click here for a printable copy of this recipe


2 thoughts on “Mushroom Stroganoff

  1. Pingback: Why Meatless Monday? | Real Food in a Real World

  2. Pingback: Food Haul 4.18.13 | Real Food in a Real World

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