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Mushroom Vegetarian Stroganoff Recipe

Updated on April 1, 2008
vegetarian mushroom stroganoff
vegetarian mushroom stroganoff

This dish was one of those fortunate accidents that happened when I realized that I didn't have ingredients for any full dinners, so it was either run to the store at the last minute or dig in the cupboards. I dug in the cupboards, and I was lucky to find a package of egg noodles, a can of cream of mushroom soup, and a bag of mixed dried mushrooms. The result was a happy discovery!

In this dish, the strong flavor of abundant mushrooms is tempered by the creamy white sauce coating a profusion of egg noodles. This is an extremely simple recipe because it uses a pre-made soup base for the sauce. If you love mushrooms in a creamy sauce, this filling dish is for you!

Vegetarian Mushroom Stroganoff Recipe

serves two

Ingredients:

  • 1 oz package unseasoned dried mushroom medley *
  • enough dried egg noodles for two people (about 4 servings)
  • 5 fresh crimini mushrooms (baby bella)
  • 1/2 sweet onion
  • 1 clove garlic
  • 2 Tablespoons olive oil
  • 1/2 cup marsalla wine
  • 1 can cream of roasted garlic and mushroom soup (condensed) **
  • 1 cup half and half
  • black pepper to taste

* I used one with porcini, shiitake, crimini, maitake, oyster, and chanterelle mushrooms

** Plain condensed cream of mushroom soup will work too, but if you use it make sure you use an extra garlic clove in this recipe to make up for the lack of garlic in the soup.

Preparation Instructions:

1). Start about three cups of water boiling.

2). Chop up the dried mushrooms and put them in a bowl. When the water has boiled, pour it over the mushrooms, stir, and let sit one hour, covered.

3). When the mushrooms are nearly done soaking, wash the fresh crimini mushrooms and chop them up.

4). Peel the onion, then mince it up. Peel the garlic, crush it with the flat of the knife, then mince it finely.

5). Strain the soaked mushrooms (keep the water to use for something else if you would like), then rinse them off.

6). Heat a frying pan to medium-high heat. On a different eye, start the pasta boiling.

7). Sautee the onions, garlic, and all of the mushrooms in 2 tbsp olive oil over medium-high heat until the onions are translucent.

8). Add the marsala and reduce heat to medium-low. Stir until the marsala has been absorbed.

9). Add the condensed soup and half and half. Stir, heating the mixture just until it is hot.

10). Drain the noodles and quickly mix together with the sauce. Serve immediately (this dish cools rather quickly). Enjoy!

Comments

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    • Carb Diva profile image

      Linda Lum 4 years ago from Washington State, USA

      Oh YUM! My younger daughter is vegetarian--she loves pasta and I know she will love this. Thank you for an amazing-sounding recipe.

    • profile image

      Evan 7 years ago

      Great recipe i will try this at home tonight!I usually get my delicious vegetarian recipes from My Vegetarian Recipe Guide http://www.myvegetarianrecipeguide.com

    • profile image

      Jill 7 years ago

      Hey, thanks for this recipe. :)

    • Melissa Ray Davis profile image
      Author

      Melissa Ray Davis 9 years ago from Swannanoa, NC

      Sita, Portobellos should work fine! Maybe two small ones? Or one really big one.

    • profile image

      Sita 9 years ago

      I'm also going to try this one out on my carnivorous family. I wonder if it would work with portobello?

    • Melissa Ray Davis profile image
      Author

      Melissa Ray Davis 10 years ago from Swannanoa, NC

      I'm glad you liked it, Stacie! We've made things that call for condensed soup with the organic kind before, too, and it ends up too runny, but if you cut down the half & half in this, then it should be fine. I just noticed that I didn't mention to add the half and half in the instructions, I'll fix that. Oops!

    • Stacie Naczelnik profile image

      Stacie Naczelnik 10 years ago from Seattle

      I actually printed this out and made it tonight. I didn't have condensed mushroom soup as I had the organic kind that is ready to go straight out of the can, so I cut back on the other liquids. It was yummy, and I'll probably make it again. I added parmesan cheese to the leftovers I'm taking for lunch tomorrow, plus a bit of crushed red peppers - so I'll see how that experiment goes. Thanks for the recipe.

    • Stacie Naczelnik profile image

      Stacie Naczelnik 10 years ago from Seattle

      I love mushroom pasta dishes. I'll have to try this.

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