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Just because a meal is vegetarian or vegan, doesn’t mean it lacks flavour! This mushroom stroganoff is packed full of flavour, and it is super easy to make!
The photos for this vegetarian mushroom stroganoff have been updated as of January 30th, 2018!
People think when it comes to vegetarian recipes that you need to include tofu as your meat substitute. Don’t get me wrong, I love tofu, but it is not necessary in every recipe. If anything, most vegetarian/vegan recipes can be made hearty and filling by adding lots of vegetables and protein fillers such as lentils and beans. One of my favourite meat substitutes are mushrooms. Whether portobello or button mushrooms, I love them all and I find myself using them more often in my vegetarian recipes.
MUSHROOM STROGANOFF
Ingredients
1 tbsp. butter
1 large onion, diced
1 tbsp. all-purpose flour
2 cups mushroom or vegetable broth
1/4 cup white wine
1 tbsp. coarse whole grain mustard
3 garlic cloves, minced
1 tbsp. soy sauce (can use Worcestershire for non-vegetarian dish.)
1/2 tbsp. tomato paste
1/2 lb portobello mushrooms, halved and sliced
1/2 lb button mushrooms, sliced
1 tbsp. chopped fresh thyme
1/2 tbsp. fresh rosemary, finely chopped
1/4 cup sour cream (or Greek yogurt.)
1/2 - 3/4 lb egg noodles (340g bag) (depending on how saucy you like your dish)
Salt and pepper
Instructions
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The photos for this vegetarian mushroom stroganoff have been updated as of January 30th, 2018!
People think when it comes to vegetarian recipes that you need to include tofu as your meat substitute. Don’t get me wrong, I love tofu, but it is not necessary in every recipe. If anything, most vegetarian/vegan recipes can be made hearty and filling by adding lots of vegetables and protein fillers such as lentils and beans. One of my favourite meat substitutes are mushrooms. Whether portobello or button mushrooms, I love them all and I find myself using them more often in my vegetarian recipes.
MUSHROOM STROGANOFF
Ingredients
1 tbsp. butter
1 large onion, diced
1 tbsp. all-purpose flour
2 cups mushroom or vegetable broth
1/4 cup white wine
1 tbsp. coarse whole grain mustard
3 garlic cloves, minced
1 tbsp. soy sauce (can use Worcestershire for non-vegetarian dish.)
1/2 tbsp. tomato paste
1/2 lb portobello mushrooms, halved and sliced
1/2 lb button mushrooms, sliced
1 tbsp. chopped fresh thyme
1/2 tbsp. fresh rosemary, finely chopped
1/4 cup sour cream (or Greek yogurt.)
1/2 - 3/4 lb egg noodles (340g bag) (depending on how saucy you like your dish)
Salt and pepper
Instructions
- In a large saute or frying pan, add the butter and melt over medium-high heat. Add in the onions and cook for about 3-5 minutes. Stir in the garlic and cook for a minute, or until fragrant. Add the mushrooms , salt, pepper, and cook until the mushrooms are nicely browned, about 10 minutes.
- Stir in the tomato paste and cook for 2 minutes. Add the flour and cook for 3-5 minutes. This will result in your pan getting really dry, so stir frequently.