Vegan Mushroom Stroganoff

  • Yield: 4 servings


4ounces whole-wheat fettuccine
2tablespoons olive oil
1small onion, chopped
1 garlic clove, minced
8ounces button mushrooms, sliced
4ounces cremini mushrooms, roughly chopped
1tablespoon flour
2tablespoons white wine
1tablespoon tomato paste
2/3cup plain soy milk
1tablespoon chopped fresh parsley


  1. Cook the fettuccine according to package directions; drain.
  2. Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and cook 30 seconds longer.  Add the mushrooms, reduce heat to medium-low and cook, stirring occasionally 5 to 6 minutes, until they release their juices.
  3. Sprinkle flour over the mushroom mixture and stir to combine.  Add wine, tomato paste and soymilk.  Cook stirring until thickened.
  4. Toss with the fettuccine and sprinkle parsley over all.

Recipe inspired by University of New Hampshire Dining Services, Durham, N.H., courtesy of the Mushroom Council’s Mushroom Channel