Easy Mushroom Stroganoff

Easy Mushroom Stroganoff - EATS Park City - OMAD

Easy Mushroom Stroganoff

Total Time: 30 minutes

Yield: 4 Servings

Serving Size: 1/4 of Recipe

Calories 760
Fat: 39 grams
Carbohydrate: 85 grams
Fiber: 3 grams
Protein: 11 grams
Allergens: wheat, gluten, tree nuts


  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 12 oz cremini mushroom, sliced
  • 3 cloves garlic
  • ½ teaspoon dried thyme
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ¼ cup dry white wine
  • ½ tablespoon vegan Worcestershire
  • ¼ cup flour
  • 2 cups vegetable broth
  • 1 ½ cups almond milk
  • 8 oz fusilli pasta, uncooked (you can use gluten free noodles)
  • fresh parsley, chopped, for serving as a garnish


  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. After a couple minutes add the onion and cook for 3-4 minutes, until semi-translucent.
  2. Add the mushrooms and cook them down.
  3. With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
  4. Cook for 2-3 minutes then add the white wine and vegan Worcestershire sauce and stir until incorporated.
  5. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
  6. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
  7. Serve immediately, garnished with parsley.