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Mushroom Stroganoff

Whether you're making the vegetarian version or classic beef stroganoff, this hearty dinner will have your family asking for seconds.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine American
Servings 6 servings


Mushroom medley - or substitute 1 pound of browned ground beef

  • 8 oz cremini mushrooms
  • ¾ cup unsalted walnuts
  • 1 15- oz can chickpeas
  • 1 teaspoon ground sage
  • 1 teaspoon thyme

Stroganoff sauce

  • 1 white onion diced
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 8-10 oz. sour cream
  • 2 tablespoons coconut aminos or Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

1 package egg noodles, cooked


    • Combine the mushrooms and walnuts in the bowl of a food processor and pulse 2-3 times until the mixture is mostly broken down. Add in chickpeas and pulse 2-3 additional times, until the mixture resembles the texture of ground beef.
    • In a medium pan, saute onion in 1 tablespoon of butter over medium heat. Once the onion is translucent, add mushroom mixture. Cook for 5-7 minutes, until the mushrooms have softened, before adding in sage, thyme, and cumin. Once the spices are incorporated, remove from heat and set aside.
    • Melt 3 tablespoons of butter over medium heat. Add flour and whisk until the mixture has no clumps.
    • Slowly pour in milk while whisking constantly.
    • Once the flour mixture has thickened, add the mushroom mixture and stir. Cook this over medium heat for 5 minutes, until the mixture has warmed.
    • Stir in sour cream and cook for an additional 5 minutes. While the full mixture is cooking, add in ketchup and Worcestershire sauce. Then, add salt and pepper to taste.
    • Remove from heat and serve over cooked egg noodles.
    Keyword mushroom, stroganoff, vegetarian