Mushroom Stroganoff
Vegetarian and Healthier Version of
Beef Stroganoff

This mushroom stroganoff is like a vegetarian version of beef stroganoff. Instead of egg noodles, I use white fiber pasta and replace beef with portobello mushrooms.  A super quick, easy healthy dinner....

Mushroom stroganoff is not only a vegetarian version of beef stroganoff, but also a much, much healthier version.

Prep Time: 5 Minutes   Cook Time:15 Minutes   Serving: 3-4


1 box (12 ounces) quick cooking pasta, such as mini penne (I used Barilla white fiber brand)
1 pound pre-sliced portobello mushrooms
2 cups beef broth (feel free to use vegetable broth)
2 teaspoon Worcestershire Sauce
2 tablespoon Butter
2 tablespoon Flour
2 tablespoon Extra Virgin Olive Oil
Dried Parsley Flakes (optional; for garnish only)

(For pasta only)

1 Pot of Water
1 teaspoon Salt
1 tablespoon Canola Oil

  1. Bring a pot of water to a boil
  2. Add salt, oil and pasta
  3. Quick stir and let it cook
  4. Drain when it is al dente
  5. While pasta is cooking, preheat another sauce pan at high heat
  6. Add extra virgin olive oil and mushrooms
  7. Keep stirring until they turn brown and wilted; about 5-8 minutes
  8. Add flour and butter
  9. Stir until it is well mixed
  10. Let the roux and mushrooms cook about a minute
  11. Add beef broth and Worcestershire Sauce
  12. Keep stirring until the sauce is smooth and thickened; no lump left
  13. Taste and adjust seasoning
  14. Transfer pasta to serving plates
  15. Top it with the mushroom sauce
  16. Garnish with dried parsley flakes

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