Mushroom Stroganoff

This mushroom stroganoff has been a go-to meal of ours for a long time. whenever we want something a little more hearty, but are craving a vegetarian meal – its usually this one right here. Its perfect over egg noodles (regular or whole wheat) and even better on its own over a handful or fresh arugula – something about that peppery leaf gives it a really great taste and texture. I typically add in a few noodles with it for more variation. Regardless of your choice, this meal won’t leave you feeling heavy afterwards I can assure you of that. 


  • 3 Tbs minced shallots
  • 2 tbsp of avocado oil
  • 6 sliced portobello mushrooms (feel free to load up on any mushroom here- sometimes i do an extra package of sliced mushrooms) 
  • 1/4 tsp of salt and pepper
  • 2 tsp of Worcestershire sauce
  • 3/4 C of vegetable broth
  • 1/4 C of plain vegan yogurt or goats yogurt * not allergic to dairy? you can use any plan yogurt or sour cream
  • 2 Tbsp of tomato paste
  • 1 Tbsp of soy sauce or amino acids
  • 8 Oz of whole wheat egg noodles 


In a large skillet saute onions in oil until translucent, add mushrooms seasoning and all liquids. Simmer on low until mushrooms are tender. Add yogurt and simmer for another 3 – 5 minutes. Serve over arugula, noodles or any other green you like. 

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