Mushroom Stroganoff

I’m ashamed to admit it but, I fell in love with stroganoff when I first tried the hamburger helper version.  I love that creamy powdered sauce mixed with pasta.  I don’t know why I love it so much but the kid in me loves something so salty, and soooo deliciously pre-packaged.

Since we transitioned to a healthier, whole food lifestyle, I’ve been trying to replicate my beloved Hamburger Helper Stroganoff for years.  This really seems to hit the spot.

There are lots of gluten-free noodles out there.  Even when comparing ones with the same ingredients, you can get vastly different end results.  My absolute favorite noodles for this recipe are Jovial Organic Tagliatelle Traditional Egg Pasta.  They are the best ones I have found by far.  And I have been able to find them pretty easily at any grocery store with a natural food section.  For more recommendations about gluten free pastas check out my post:  The Best and Worst Gluten Free Pastas.

In a large pan, on medium heat, melt butter.  Add mushrooms, onion, and garlic. Cook until the onion is soft and mushrooms have given up their juice.

Add veggie crumbles (my favorite are the Gardein brand – it’s not organic but it is GMO free) or free-range organic ground turkey and cook until heated through if using veggie crumbles or until no pink remains if using ground turkey.  Since the ground turkey isn’t seasoned like veggie crumbles are, you might want a little more salt and pepper if you’re using ground turkey.

Add parsley, bragg’s, vegetable broth, brown rice flour, and black pepper.  Stir until all the flour is and heat to a simmer.  Cook on medium until the sauce is thickened.

Remove from heat, add sour cream and stir.  Serve over noodles and topped with a dollop of sour cream.

Asparagus is my favorite veggie side to serve with this and can be broiled quickly while the mushroom mixture is cooking.

This is one of my absolute favorite meals!  It really hits the spot on a cold evening.  So creamy and delicious yet so simple and quick that it’s a great option for weeknights and my kids eat it up every time.

If you tried this recipe, tell me what you thought in the comments section below.

Print Recipe

Vegetarian Mushroom Stroganoff

This quick and easy meal can be whipped up with ground turkey or veggie crumbles and just a few other ingredients. Great for busy weeknights or when you're craving some comfort food.

Course

Main Dish

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 2 Tbsp. butter
• 16 oz. mushrooms, sliced
• 4 cloves garlic, minced
• 1 onion, thinly sliced
• 1 lb. veggie crumbles or ground turkey
• 1/4 cup parsley, finely chopped
• 1 Tbsp. Bragg's liquid aminos or tamari
• 1 1/2 cups vegetable broth
• 3 Tbsp. brown rice flour d
• 1/4 tsp. black pepper
• 1/2 cup sour cream
• 9 oz. gluten free egg noodles cooked according to package directions

Course Main Dish Prep Time 10 minutes Cook Time 20 minutes Servings people Ingredients 2 Tbsp. butter 16 oz. mushrooms, sliced 4 cloves garlic, minced 1 onion, thinly sliced 1 lb. veggie crumbles or ground turkey 1/4 cup parsley, finely chopped 1 Tbsp. Bragg's liquid aminos or tamari 1 1/2 cups vegetable broth 3 Tbsp. brown rice flour d 1/4 tsp. black pepper 1/2 cup sour cream 9 oz. gluten free egg noodles cooked according to package directions

Instructions

1. In a large pan, on medium heat, melt butter. Add mushrooms, onion, and garlic. Cook until the onion is soft and mushrooms have given up their juice.
2. Add veggie crumbles or ground turkey. Cook until heated through if using veggie crumbles or until no pink remains if using ground turkey.
3. Add parsley, bragg's, vegetable broth, brown rice flour, and black pepper. Stir and heat to a simmer. Cook on medium until the sauce is thickened.
4. Remove from heat, add sour cream and stir. Serve over noodles and topped with a dollop of sour cream.

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