Mushroom Stroganoff

Prep Notes

You will need to prep the dried porcini mushrooms in advance; they need to soak for 30 minutes.


2 large shallots, peeled and minced

4 cloves garlic, peeled and minced

2 tsp thyme

Salt and pepper to taste

1 pound portobello mushrooms, stemmed and cut into pieces

1 ounce porcini mushrooms (soaked in 1 cup boiling water for 30 minutes)*

1/2 cup dry white wine

1 pound whole grain fettuccine, cooked according to package

1 cup tofu or regular sour cream**


Place shallots and a few tablespoons of water in a large pan and heat for 8 minutes. Add additional water, as necessary, to prevent sticking.

Add garlic and thyme; cook for one more minute.

Add salt & pepper and portobellos and cook for 10 minutes; stirring occasionally. 

Add the porcini mushrooms, along with their soaking liquid, and the wine.  Cook over low-medium heat for 20 minutes.

When done cooking, stir in the sour cream.  Add to the cooked noodles and toss to coat the noodles.


*I usually break up my porcini mushrooms into smaller pieces while still dry, and then add the boiling water.

**If using dairy, you can use regular sour cream. If vegan, you can use Forks Over Knives' tofu sour cream:


Modified from Forks Over Knives Mushroom Stroganoff