Shiitake Stroganoff

While traditional stroganoff contains meat and dairy products, our plant-based version celebrates the earthy, smoky flavor of shiitake mushrooms with a creamy yet dairy-free sauce. Enjoy this filling, satisfying meal by trying out the recipe below.


  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 1/2 cup dairy-free sour cream
  • 2 pounds mixed fresh mushrooms (e.g. shiitake, oyster, cremini, thinly sliced)
  • 1 pound wide (egg-free) noodles
  • 1 large shallot, thinly sliced
  • 2 tablespoons whole wheat (or GF) flour
  • 2 tablespoons fresh flat-leaf parsley, minced (plus more for garnish)
  • Freshly ground black pepper, to taste
  • COOK TIME 20
  • Serves 4



  1. In a large saucepan over medium-high heat, add the shallot and sauté until lightly golden, 2 to 3 minutes.
  2. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
  3. Add the flour and stir to incorporate.
  4. Stir in the wine and broth and cook until most of the alcohol has evaporated, about 2 minutes.
  5. Remove from the heat, and stir in the sour cream and the 2 tablespoons parsley.
  6. Season with pepper.


  1. Meanwhile, bring a large pot of water to a boil over high heat.
  2. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
  3. Drain, reserving about 1/2 cup of the cooking water.
  4. Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors.
  5. Add as much of the cooking water as needed to loosen the sauce, garnish with parsley and serve immediately.