"Meaty" Mushroom Stroganoff

Prep Time
Cook Time
Ready In

Recipe: #3605

December 19, 2011

Categories: Mushrooms, Onions,

"Quartering the mushrooms instead of slicing, and using beef broth and worcestershire sauce, gives this meatless stroganoff a taste and texture that even meat lovers will enjoy!"

Original is 2 servings


  • Serving Size: 1 (268.6 g)
  • Calories 101.1
  • Total Fat - 0.2 g
  • Saturated Fat - 0 g
  • Cholesterol - 5.2 mg
  • Sodium - 392.3 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 7.7 g
  • Protein - 3.1 g
  • Calcium - 117.1 mg
  • Iron - 1.1 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook pasta or egg noodles (amount for 2 servings) Drain and reserve cooking water.

Step 2

Saute onion and mushrooms in 1Tblsp olive oil or butter until soft. Remove from skillet. Pour in the beef broth and worcestershire sauce; bring to a boil and reduce by about 1/3. Return onion/mushroom mixture to skillet and combine well.

Step 3

Mix the sour cream and flour until smooth. Add to skillet, mix, and continue cooking until the sauce is thickened. Add in fresh parsley, salt & pepper.

Step 4

Serve over pasta or add pasta into the skillet and mix with sauce. Use some of the reserved pasta cooking water to thin if necessary.


No special items needed.

1 Reviews


5+++ stars for this recipe! Wonderful flavor, creamy sauce, and there is no missing the meat in this stroganoff. I used baby bella mushrooms and doubled the sauce for my hubby since he likes extra. Had kluski noodles on hand and mixed them in with the mushrooms and sauce when they were ready. This is the second time I have made this and I am sure I will make it many more times. Thank you gkwillow for sharing this great recipe! Made and reviewed for the Photo Forums JANUARY EASY MEALS EVENT.


review by:
(30 Jan 2012)

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