Go Back
–+ servings

Vegetarian Mushroom Stroganoff

vegeatarian mushroom stroganoff in a bowl with pine nuts
Kanchan Dilip
Vegetarian Mushroom Stroganoff is a bold dish with varied textures in a luscious savory sauce that is served over pasta or noodles. The depth of umami flavors emanates from the three varieties of mushrooms in this dish. I have given this recipe a healthy twist through the use of Greek yogurt and oat flour for thickening the sauce!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Course Main Course
Cuisine Continental
Servings 6
Calories 491 kcal

Equipment

  • Dutch oven

Ingredients
 
 

  • 2 tbsp unsalted butter
  • 1 red onion chopped
  • 3 clove garlic
  • 3 sprig thyme
  • 1 lb cremini mushroom (aka bella mushroom)
  • 1 lb button mushroom
  • ½ cup sundried tomato julienne cut
  • ½ cup green peas
  • 2 tsp Worcestershire sauce vegan
  • 2 cup vegetable stock
  • 2 tbsp quinoa flour
  • 2 cup Greek yogurt fat free
  • 1½ tsp Cajun seasoning
  • 2 tsp white vinegar
  • 1 pack linguine
  • ¼ cup pine nuts toasted, for garnish
  • 4 sprigs parsley chopped, for garnish

Instructions
 

  • Heat a big Dutch oven to medium and add the butter. Toss in the chopped onions and minced or finely chopped garlic. Sauté until for 3 minutes on medium heat or until lightly caramelized.
    onions sauteed in a pan with garlic
  • Add the quartered or sliced mushrooms. Stir occasionally and sauté for 3 minutes or until caramelized. Add the vinegar and scrape the bottom of the pot.
    In a separate bowl, whisk the quinoa flour with the stock, the vegan Worcestershire sauce, and the Cajun seasoning.
    vegetable stock with flour
  • Add the stock/flour mixture to the mushrooms and cook for 3 minutes.
    add thyme and stock
  • Now, add the thyme, sundried tomatoes, peas and whisked Greek yogurt and stir.
    add Greek yogurt to the stroganoff sauce
  • Simmer for a minute and turn off the heat.
    simmer the stroganoff in the pot
  • Serve hot on top of cooked linguine or any pasta and garnish with toasted pine nuts and parsley.
    garnish the vegetarian mushroom stroganoff with pine nuts

Notes

  1. Start boiling the pasta when the mushrooms are caramelizing. Cook the pasta al dente so that it can absorb the sauce from the Stroganoff.
  2. Whisk the slurry well before adding to the sauce to prevent lumps. Whisk the yogurt also before adding to the dish for a smooth and luscious sauce.

Nutrition

Calories: 491kcalCarbohydrates: 74gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 76mgSodium: 375mgPotassium: 1286mgFiber: 6gSugar: 12gVitamin A: 834IUVitamin C: 14mgCalcium: 143mgIron: 4mg
Keyword mushroom stroganoff, stroganoff
Rate the RecipeLet us know how the recipe turned out by giving a star rating or leaving a comment