Mushroom Stroganoff

D: We haven’t done Stroganoff in ages; not sure I’ve had it since I moved to Toronto, so it seemed like a good recipe to have a go. It’s a meatless variation, using Mushrooms only, which is a novel change. It’d be healthier if it wasn’t for all the sour cream & cheese.


  • 10oz extra-wide egg noodles
  • 2 TBsp unsalted butter
  • 5 portobello mushrooms, stems and gills removed, thinly sliced
  • 1 tsp kosher salt
  • 10 scallions, thinly sliced, white bottoms and green tops separated
  • 1 TBsp all-purpose flour
  • 14oz beef broth
  • 1 C sour cream
  • 4oz goat cheese
  • 1/2 tsp freshly ground black pepper


  • Melt 1 TBsp of the butter in a 10in straight-sided sautee pan over medium-high heat
  • Increase the heat to high, add half the mushrooms, sprinkle with 1/2 tsp salt
  • Sautee for 5-6 minutes, until the mushrooms darken and reduce in volume to half, remove from pan and set aside
  • Repeat with the remaining 1 TBsp of butter, remaining mushrooms, remaining 1/2tsp salt, white bottoms of green onions
  • After having cooked this batch of mushrooms, add the first batch to the pan, sprinklin in the flour, stir to combine and cook for ~ 1 minute
  • Deglaze the pan with the beef broth and allow to reach a simmer; turn down to low and cook for 10-12 minutes to reduce the liquid
  • Start boiling water and cook the pasta as directed by the package, while the mushrooms cook down, you have time to prep your pasta so everything lines up
  • Add the sour cream, goat cheese, and pepper to the sauce, stir to combine. Bring to a simmer and cook, covered, for 2-4 minutes
  • Drain the noodles, stir gently into the mushroom mixture and turn onto a plate to serve


D: It was great, I can deal with the lack of beef. I added a little bit of extra flour, jumping the gun, and overthickened it a bit, but it will be perfect as directed. A very good pasta; super cheap without meat as well. I think we’ll make it again. Reasonably fast… kind of…. healthy if you don’t want to eat red meat, and tasty.