Mushroom Stroganoff

One night while watching the Food Channel at the firehouse, we saw television chef Rachael Ray make a mushroom sauce with three types of mushrooms, shallots, fresh thyme, broth, and milk. She also sautéed several chicken breasts that she sliced and added to the mushrooms. This entree went over a heaping platter of orzo (rice-shaped pasta).

Rachael then served a romaine lettuce salad with a dressing that called for half a gallon of olive oil, which is considerably more than anyone should use.

Rachael also emphasized feeding your soul as well as your stomach, and that taking the time to make a homemade meal is always well worth the effort. On that point we heartily agree. So here we offer a plant-strong version of Rachael’s dish: a fabulous mushroom sauce over healthy noodles.

  • Prep Time 15 minutes
  • Cook Time 20 minutes
  • Total Time 35 minutes
  • Serves 4

Mushroom Stroganoff


1 large yellow onion, chopped

8 ounces crimini or other wild mushrooms, sliced

8 ounces white mushrooms, sliced

4 cloves garlic, minced

4 tablespoons whole-wheat flour

3 tablespoons balsamic vinegar

½ cup soy milk

Thyme, to taste

16 ounces cooked whole-wheat fettuccini noodles


Cook onion in non-stick skillet on high heat for 3 minutes.

Add sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices.

Sprinkle flour over mushrooms. Stir continuously with whisk or wooden spoon until the flour is evenly dissolved.

Add vinegar and soy milk, stirring continuously until sauce thickens. Add thyme, to taste.

Serve warm over cooked noodles.

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  • Mike p

    Sweetened soy milk or unsweetened?

    • Maggie

      Plain, unsweetened soymilk, or other non-dairy milk.

    • Jen

      It’s up to your personal preference as long as it isn’t vanilla. I personally prefer unsweetened in such a savory recipe, but it’s absolutely up to you.

  • Bill Fournier

    The picture, with green veggie, doesn’t match the recipe. That said, I will make this recipe as it looks pretty easy to do. Thanks!

    • Dakota Cochran

      The green veggie could easily be fresh thyme in large amounts.

  • Agueda Bernadi

    Very easy, and very good:)

  • Deb

    Yum, this was good – the kids liked it too. I added a bunch of raw spinach at the end and let it cook down since it looked so good in the photo. I used less soy sauce and less vinegar, to my taste. Thanks!

  • Dakota Cochran

    I need practice with this one maybe, the first attempt wasn’t so easy and the proportion of sauce to noodles with outrageous, makes it very hard to go down. I would try maybe half the noodles next time with, at the least, another 8 oz. of mushrooms.

  • Jessica Stirrat

    Made this tonight. Based on Dakota’s recommendation, we used more mushrooms and therefore increased the milk and vinegar. It was a little too strong on the vinegar taste but was still good. Will definitely try it again!

  • Jennifer Peoples-Bennett

    I was really excited about this recipe, as it is one of the first few I’ve tried from this website. The balsamic vinegar so over-powered this dish that I couldn’t taste the onion, mushrooms, garlic, or thyme. The consistency was very thick, as there wasn’t enough juices from the mushrooms to counter the four tablespoons of wheat flour called for. Disappointed.

  • Marina Lutter

    Try this dish today, amount of pasta is too great for the amount of mushroom, next time definitely less pasta, a little bit more garlic.

  • Debbie

    Made this last night. It was delicious. I doubled the mushrooms, garlic & almond milk. Left out the balsamic & thyme because we don’t care for it. Outstanding!! Next time I will make a double batch because with 4 of us there were no leftovers.

  • Wandoo Sandra Ityavyar

    This recipe is everything! Wow! I used porcini mushrooms and cremini…OMG!

  • jmac

    Based on some reviewers comments, I cut the amount of pasta in half – still too much pasta. I also cut the vinegar using 1TBS. which was fine. The amount of flour was way too much. It became a gluey mess. I was able to rescue the dish by adding more soy milk and some vegetable broth. I would cut the flour by half next time. On a positive note, my omnivore husband liked it, so I would make it again with the noted adjustments.

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