August 10, 2015

Decadent Mushroom Stroganoff. {Vegetarian Recipe}


Normally, when we think of stroganoff, we think of meat—but you won’t miss it here.

I’ve always been a fan of comfort food and big flavors, and this stroganoff delivers both in about 20 minutes flat.

It’s creamy, luscious, totally satisfying and extremely inexpensive (I estimate the cost of each serving to be about $3).

Also, it’s fun to say “stroganoff.”

Invite a bunch of your plant-eating friends and get your Russian on—chilled vodka shots to start, anyone?


Decadent Mushroom Stroganoff {Serves four}


What you’ll need:

6-8 cups extra broad egg noodles prepared according to package directions

Pro Tip: I cook the noodles while I do everything else to save time.

4-6 cups any kind of mushrooms, finely chopped (I like baby bellas, but anything will do)

1 shallot, minced

4 cloves garlic, minced

1/4 cup red marsala wine

4 t/I cream cheese

1 tbl olive oil

sea salt and fresh ground pepper to taste

1 cup fresh basil, chopped



Heat oil in a large sauté pan. Toss in garlic and shallots and sauté for about three minutes.

Add mushrooms, salt and pepper and sauté’ until they begin to release their juices, about 5 minutes.

Add marsala wine, lower heat and simmer for about five more minutes.

Turn off heat and add cream cheese, stirring until thoroughly combined. Add 1 or 2 t/l more cream cheese if your mixture is too liquid-y, or a little water if it is too thick. Some mushroom varieties release more or less juice, depending.

Check spices, adjust to taste.



Divide noodles into four bowls. Pour mushroom mixture evenly over each and garnish with fresh basil.


More Recipes from Erica:

Decadent White Lasagna with Sweet Potatoes and Spinach. {Vegan Recipe}

Author: Erica Leibrandt

Editor: Alli Sarazen

Photo: Marjan Lazarevski/Flickr

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