• Creamy Mushroom Stroganoff // Nourish


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Creamy Mushroom Stroganoff // Nourish


16 oz dry pasta cooked

1/4 cup butter

1/2 yellow onion diced

2 garlic cloves minced

2 portabella mushrooms cleaned and sliced

2 cups caby bella mushrooms chopped

1/2 teaspoon salt and pepper

2 teaspoon worcestershire

1/3 cup flour

1 1/2 cups vegetable stock

1 cup sour cream

1 tablespoon dijon mustard

1/4 teaspoon italian parsley chopped


Cook pasta as directed. Save a 1/4 cup of water for later when it’s finished. Strain, rinse and set aside.

In a large saute pan melt 1/4 cup butter. Add in diced onions, garlic and stir.  Add mushrooms. Saute for 2-3 minutes.

Mix in salt, pepper and Worcestershire sauce, then add flour. Mix until the flour is absorbed, and add vegetable stock. Stir well and let simmer for 4-5 minutes until thickened.

Add the reserved pasta water, blend. Mix in sour cream and dijon mustard.

Add the pasta, garnish with chopped fresh parsley and serve immediately!

Serves 4

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