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Mushroom Stroganoff

28 December

mushroom stroganoff text

According to family lore, I hated mushrooms as a little kid. Until the day my dad sat me on his lap, ate some mushrooms, and said, “Look, Lizzie, daddy loves mushrooms!” I have no memory of this moment, but I have loved mushrooms for as long as I can remember.

Which might be why Mushroom Stroganoff is a strong and beloved food memory from my childhood, when my mom would use Cream of Mushroom soup to make a quick, comforting goo to pour over wide egg noodles.

A few weeks ago I saw the bag of shiitake mushrooms in the fridge and had a sudden, sharp need to eat mushroom stroganoff THAT NIGHT. Since I don’t buy canned soups, nor do I regularly stock heavy cream, I came up with a dairy-free version that was just what I wanted {plus my husband kept exclaiming that this was the best meal he’d ever eaten}.

I made it again for our Christmas Eve feast with Rye’s family because this recipe is rich and creamy, and feels special, even though it uses less than ten ingredients and takes less than half an hour to make!

I think the wide egg noodles make the dish especially awesome, and they do make gluten-free egg noodles, if you’re gluten-free. If you don’t eat eggs, I suggest short, wide rice noodles – there’s something about that wide, curly shape that snuggles the mushrooms and picks up just enough of the sauce.

Happy New Year!

Mushroom Stroganoff

1 lb mixed mushrooms: cremini, shiitake, Portobello, etc, washed, stemmed and chopped
1 medium onion, chopped
2 tsp sea salt
½ tsp smoked paprika
1 tsp thyme
2 Tb ghee or coconut oil
1 can full-fat coconut milk
juice of ½ a lemon
12 oz. egg or rice noodles, cooked according to package instructions


1. Melt the ghee or coconut oil in a medium skillet over medium-high heat. Add onions, mushrooms and salt, and sauté, stirring occasionally, until vegetables are soft and mushrooms have released their juices, 5 – 8 minutes.
2. Add paprika and thyme, and stir to incorporate.
3. Add coconut milk and stir. Allow mixture to reach a low simmer, and cook for 5 – 10 minutes.
4. Turn off heat, add lemon juice, and stir.
*OPTIONAL: after adding the lemon juice, stir in a cup of full-fat, plain yogurt. If you don’t eat dairy, you won’t miss it, but if you do, it will add protein and probiotics and a little extra creaminess.

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

9 Responses to “Mushroom Stroganoff”

  1. Cathleen December 29, 2015 at 3:40 pm #

    Oh my goodness! I can’t wait to make this!

    • Ryanna Battiste January 2, 2016 at 8:00 pm #

      Let us know how it turns out! It was such a yummy way to celebrate Christmas Eve. Lots of umami! Thanks for reading and replying, Aunt Mooshka!

  2. Nancy December 29, 2015 at 4:17 pm #

    Sounds great. We’re trying it for dinner tonight.

    • Ryanna Battiste January 2, 2016 at 7:59 pm #

      Awesome Nancy! Let us know how it turns out. Thanks for reading and replying!

  3. Aunt Laurie January 5, 2016 at 4:07 pm #

    Oh my goodness! This mushroom stroganoff is amazing! My daughter can’t eat regular pasta so I made egg noodles, added a little sour cream, doubled the recipe, served it with steamed artichokes and asparagus. Our son even ate it. I love the flavor of stroganoff but don’t eat beef, would never have thought about using mushrooms, but LOVE mushrooms so this was perfect!! Thank you so , so much!!

  4. Victoria April 13, 2016 at 12:35 am #

    Our church had a dinner with beef stroganoff. The smell of it was amazing but I’m gluten free, meat free and I’m not quite dairy free but I try to avoid mass quantities. This dish was delicious! It hit the spot! Thank you.

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