Herbed Mushroom Stroganoff

Herbed Mushroom Stroganoff

Serves 4


3 ½ C vegetable broth

3/4 C unsweetened almond milk

½ lb (8 oz) pappardelle noodles

1 large yellow onion, chopped

2 ½ Tbsp flour

½ lb (8 oz) cremini mushrooms, sliced

½ C parsley, chopped

3 cloves of garlic, minced

2 Tbsp vegetable oil

2 tsp fresh thyme, minced

½ tsp salt (add more as desired)

¼ tsp black pepper


  • Sauté onions on medium-high heat in a large pot with 1 Tbsp of oil until golden and transparent (4-6 minutes). Add the sliced mushrooms and cook for another 5 minutes or so until the water has seeped out.
  • Add your minced garlic and thyme along with another Tbsp of oil. Cook for a few minutes then add the flour and mix until mushrooms and onion are well coated. Add vegetable stock and almond milk. Bring to a boil.
  • Once boiling add the noodles and cook with lid off for 8-10 minutes until el dente. During this time add your salt and black pepper, feel free to add more or less according to your taste.
  • Once done, mix in half of your parsley, then garnish with the rest. Serve immediately, if there are leftovers place in the fridge in an airtight container. Can hold up to 3-5 days. Enjoy!


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