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Delicious Dairy-Free Mushroom Stroganoff Recipe

Serves 4


  • 16 oz Egg Noodles
  • 8 oz Fresh Mushrooms (bella)
  • 1 Small Yellow or White Onion
  • 1/2 Shallot
  • 3 Garlic Cloves
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Dairy-Free Milk (or milk of your choice)
  • 1 1/2 Cup Vegetable Broth
  • 3 Tablespoons Flour
  • 3 Fresh Thyme Sprigs
  • Fresh Parsley for Garnish and Topping
  • 3 Tablespoons Butter or Olive Oil
  • Salt and Pepper to Taste


  1. Boil water and cook pasta according to package instructions.
  2. Dice onions, shallots, and garlic. In a large pan over medium heat, add 2 tablespoons of butter or olive oil. Sauté diced onions, shallots, and garlic until lightly golden brown (about 3 minutes).
  3. Add the last tablespoon of butter or oil to the pan. Then, add chopped mushrooms and cook for about 3 minutes.
  4. Pour in the white wine and cook until almost completely evaporated.
  5. In a separate bowl, combine vegetable broth, milk, and flour. Whisk until well mixed. Pour this mixture into the pan over low to medium heat. Stir until the sauce starts to thicken and become creamy. Add fresh thyme.
  6. Strain the noodles, saving 1/4 cup of the pasta water. Add the noodles to the large pan and mix them with the sauce. Incorporate 1/4 cup of pasta water.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and enjoy this flavorful dairy-free mushroom stroganoff!


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