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Mushroom Stroganoff

Updated: Aug 3, 2020

This recipe is great, that's all there is to say! It is the perfect comfort food, rich in flavor and simply delicious! I will admit that I am not the biggest fan of mushrooms. There's something about the texture that just gets to me, BUT I absolutely loved the flavor and everything about this dish! Portabella mushrooms have a unique flavor that really shines through when combined with nutritional yeast to give a nice umami flavor. Even non-vegans love this recipe!


  • 16 oz. of pasta (I used rotini as it is most like egg noodles and will hold on to the sauce)

  • 1 large Portabella mushroom, sliced

  • 1 white onion, chopped

  • 1 tsp garlic, minced (equivalent to one clove)

  • 1/2 tbsp olive oil

  • Handful of parsley, chopped

  • 2 tsp better than bullion (Can substitute 2 cups of vegetable broth for the better than bullion and water)

  • 2 cups water

  • 1 cup unsweetened original almond milk

  • 1/4 cup nutritional yeast

  • Salt and pepper to taste


  1. Start by cooking the pasta. Drain when the pasta is al dente.

  2. In a large kettle over high heat, saute the mushroom, garlic, and onion in olive oil for about 10 minutes or until the mushroom is cooked through (no white left in the mushroom). You can add a pinch of salt and pepper at this step if desired.

  3. Next, add in the water, better than bullion (or just vegetable broth), almond milk, yeast, and a handful of chopped parsley. Keep over high heat and boil for 20 minutes stirring occasionally. You may think that the sauce is too runny at this point, but don't worry! It will reduce to a thick sauce by the end!

  4. Add in your al dente pasta and stir together. Reduce heat to low and simmer for another 5 minutes. This will allow the sauce to thicken and for the pasta to soak it up.

  5. Top with additional parsley and enjoy!!

*I shared this recipe with my family (non-vegans) and they thought there was beef in it

Let me know if you try this recipe!

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