Mushroom Stroganoff
Creamy mushroom stroganoff with tangy lemon, fragrant tarragon, and fresh parsley, perfect for vegetarians seeking a hearty, flavorful dish with a rich sauce and tender noodles.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 large onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 lb. thinly sliced mushrooms ⓘ
- 3 Tbsp. lemon juice ⓘ
- 1/2 tsp. dried tarragon ⓘ
- 1/2 tsp. paprika ⓘ
- 1 c. vegetable broth ⓘ
- 1 Tbsp. tahini ⓘ
- 1 tomato, peeled, seeded, and diced ⓘ
- 8 oz. artichoke noodles, cooked and drained ⓘ
- 2 Tbsp. minced fresh parsley ⓘ
Instructions
- Saute chopped onion and minced garlic in olive oil until soft.
- Add sliced mushrooms and cook until they are tender.
- Stir in lemon juice, dried tarragon, and paprika, mixing well.
- Blend vegetable broth with tahini until smooth.
- Pour the tahini mixture over the mushroom mixture and stir well; remove from heat.
- Add peeled, seeded, and diced tomato, season with pepper and tamari if desired.
- Serve over cooked artichoke noodles and garnish with minced fresh parsley.
Tips & Substitutions
To elevate the flavor, consider adding a splash of white wine while sautéing the onions and mushrooms. If you don't have tahini, cashew cream or sunflower seed butter can be good substitutes. For a richer taste, sprinkle in some nutritional yeast. If you're looking for a low-fat option, try using the noodles from Noodles And Cabbage(Low-Fat) as a base.
Serving Suggestions
Serve the mushroom stroganoff over artichoke noodles and sprinkle with fresh parsley for a pop of color. This dish pairs wonderfully with a side of steamed green beans or a crisp green salad. For a heartier meal, consider serving with crusty whole-grain bread. It’s also delightful with a glass of white wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pan over low heat, adding a splash of vegetable broth to maintain moisture. Alternatively, you can microwave it, covered, in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Stroganoff contains roughly 817 calories, with 12g protein, 41g carbohydrates, and 71g fat. It is an excellent source of iron (73% of the Daily Value), calcium (31% of the Daily Value), and potassium (29% of the Daily Value), and a good source of vitamin D and vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of mushrooms for this recipe?
Absolutely! You can use a mix of mushrooms like cremini, shiitake, or even portobello to enhance the flavor and texture of the dish. Just ensure they're thinly sliced to cook evenly and integrate well with the sauce.
Is it possible to make this dish gluten-free?
Yes, you can easily make this mushroom stroganoff gluten-free by using gluten-free noodles or pasta alternatives. Additionally, check that the vegetable broth is gluten-free, and opt for tamari instead of soy sauce for seasoning.
How can I make this recipe creamier without dairy?
To achieve a creamier texture without dairy, you can blend soaked cashews or silken tofu into the tahini mixture. This will add richness and creaminess to the sauce, making it even more indulgent while still being plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).