Vegan Mushroom Stroganoff

  • Yield 4 servings

This vegan dish stars whole wheat pasta, and hearty mushrooms.


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



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