Name: Chef Del’s Mushroom Stroganoff
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 large shallots, peeled and minced; 4 cloves garlic, peeled and minced; 2 teaspoons minced thyme; Salt and freshly ground black pepper to taste; 1 teaspoon minced rosemary; 1 pound portobello mushrooms, stemmed and cut into large pieces; 1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes; ½ cup dry white wine; 1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm; 1 cup Tofu Sour Cream; Chopped parsley

Prep-time: 15 minutes / Cook Time: 45 minutes
Serves 4
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Stroganoff originated in Russia as a beef dish served in a rich sour cream sauce. And although there are many versions of the original recipe, this plant-based one is made with rich porcini mushrooms and lots of fresh herbs.

This recipe is from Forks Over Knives – The Cookbook.

By Del Sroufe, Jun 14, 2012

Ingredients

2 large shallots, peeled and minced
4 cloves garlic, peeled and minced
2 teaspoons minced thyme
Salt and freshly ground black pepper to taste
1 teaspoon minced rosemary
1 pound portobello mushrooms, stemmed and cut into large pieces
1 ounce porcini mushrooms, soaked in 1 cup boiling water for 30 minutes
½ cup dry white wine
1 pound whole-grain fettuccine, cooked according to package directions, drained, and kept warm
1 cup Tofu Sour Cream
Chopped parsley

Instructions

Place the shallots in a large skillet and sauté over a medium heat for 8 minutes.
Add water 1 to 2 tablespoons at a time to keep them from sticking.
Add the garlic and thyme, and cook for another minute.
Stir in the salt and pepper, rosemary, and the portobello mushrooms and cook for 10 minutes, stirring occasionally.
Add the porcini mushrooms, and their soaking liquid, and the wine.
Stir, and cook over medium-low heat for 20 minutes.
When the stroganoff is finished cooking, stir in the sour cream.
Add the cooked noodles and toss well.
Serve garnished with the parsley.

(6)

10 Comments

Comments (10)

(4.5 from 6 votes)

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Lisa Braithwaite4 months ago

Made as directed but subbed store-bought vegan sour cream, green onions for shallots and added extra-firm tofu. I might toss in a bit of vegan beef stock for a bit more umami next time, but this one’s definitely a keeper!

Michelle4 months ago

Just curious if anyone else is concerned that the recipe calls for a 1/2 cup of wine? This recipe does not cook long enough for the alcohol to cook off.

Gil5 months ago

This recipe is amazing everytime I make it.

Cosmic2 years ago

I loved this so much.. yummy thanks Chef Del

Kaylyn2 years ago

Great recipe! Can I freeze it?

Ethan Frazier2 years ago

One of my favorite vegan entrees. A masterpiece!

Sandra Hall2 years ago

Didn’t use the porcini mushrooms and added vegetable base in the 1 cup of water. Let it boil down and thicken a little. Thought it was quite good.

Karen2 years ago

The stroganoff was average, but did not care for the tofu sour cream or dried porcini mushrooms.

Sara2 years ago

This recipe is absolute perfection. Goes in the favorites pile!

Robin Roth Silva2 years ago

I agree. Even though I’m new to cooking, I pulled this recipe off and it was delicious!

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Chef Del's Mushroom Stroganoff

about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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