Mushroom Stroganoff w/ Farfalle Noodles

Mushroom Stroganoff W/ Farfalle Noodles


Rich earthy mushrooms are cooked with onions, garlic and red wine and then finished with mustard, paprika and cashew sour cream — the end result is one deliciously creamy pasta dish.
  • Serves: 4 to 6
  • Active Time: 45 mins
  • Total Time: 1 hr
  • Views: 13,450
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing Your Mise en Place

• 1 white onion, diced (approx. 2 cups)
• 3 cloves garlic, minced
• 4 cups cremini mushrooms, sliced
• 2 cups portobello mushrooms, sliced*
• 1/2 cup Cashew Sour Cream (for last step)


To start this dish, first gather and prepare your mise en place. Including the making of the Cashew Sour Cream, if you don’t already have some made. Alternatively, you could buy a non-diary sour cream – just note that this recipe was tested with the cashew sour cream, so the results may vary slightly.

*Note For the cremini mushrooms, don’t slice them too thinly as a bit of thickness provides the dish with a nice bite. For the portobello mushrooms, remove the dark gills before slicing. To slice the mushrooms, cut into 1" wide slices and then slice across to cut into small pieces. For the amounts of each mushroom, you don’t have to be too exact. You are just looking for roughly 6 or 7 cups of mushrooms.

At this point, you may also want to put on your pasta water (see step 3).

Step 2: Starting the Dish

• 2 tbsp non-dairy butter
• 2 tbsp olive oil
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/3 cup red wine


To start the dish, heat a large fry-pan over medium-high heat. Once hot, add 1 tablespoon of the non-dairy butter and 1 tablespoon of the olive oil, followed by the onions. Sauté the onions for about 8 to 10 minutes, or until they start to caramelize and become translucent.

Next, add the garlic and continue to sauté 30 seconds, or until fragrant. At this point, remove the onion mixture from the pan and set aside while you cook the mushrooms.

In the same fry pan, heat the remaining butter and olive oil and add the mushrooms. Sauté the mushrooms for about 8 to 10 minutes, or until all of their moisture has released and evaporated.

Next, deglaze with the wine and cook until it evaporates. Next, add the onion mixture back to the fry pan and stir to combine.

At this point, you may want to start cooking the pasta, if you have not already.

Step 3: Cooking the Pasta

• 1 cup reserved pasta water
• 1 - 500 gr pkg. farfalle noodles*
• sea salt (1 tsp per L/qt of water)


To cook the pasta—if you have not already—bring a large pot of cold water to a boil.

Once the water has come to a boil, add the salt and stir. With the water at a rumbling boil, add the pasta. Stir to make sure it doesn’t stick together.

Cook the pasta according to the directions. Once it is just al-dente, reserve 1 cup of the cooking water and then drain the pasta.

*Note: While almost any heartier pasta would work for this dish the farfalle noodles go particularly well as they help to capture the sauce and provide a nice bite at the same time.

It’s best to time the finishing of the sauce and the cooking of the pasta so that they are done around the same time — so if your pasta is not quite done yet, hold off on finishing the sauce/dish until the pasta is almost fully cooked.

Step 4: Finishing the Dish

• parsley, minced, for garnish
• 1/3 cup cornichons, minced, for garnish (optional)**
• 2 tbsp cornstarch
• 2 1/2 cups Dark Vegetable Stock*
• 1/2 cup Cashew Sour Cream (plus more for garnish)
• 2 tbsp vegan Worcestershire sauce
• 1/2 to 1 tsp dry mustard powder
• freshly ground black pepper, to taste
• sea salt, to taste
• 1/2 tsp Hungarian paprika (optional)


To finish the dish, mix together the cornstarch and stock.

*Note: for the stock, it is best to use a “”/recipes/2332/text">Dark Roasted Vegetable Stock. Another product that works well in terms of flavor and color is the No-Beef Beef Bouillon.

Next, add the stock and cornstarch mixture to the fry pan with the mushrooms and onions and bring to a gentle simmer. Stir frequently, and let simmer for a few minutes, to cook out the starch flavor.

Then add the mustard powder, paprika, Worcestershire sauce and sour cream. At this point, if the sauce seems a bit too thick, add some of the reserved pasta water, until you reach a nice sauce-like consistency.

Taste for seasoning, adjusting the salt, pepper and dry mustard powder to taste.

Once done, pour the mushroom sauce over the drained pasta and gentle fold everything together. Portion into warmed bowls and garnish with the pickles, parsley and a drizzle with some additional sour cream. Serve immediately.

**Note: Cornichons, also known as gherkins, are about an inch and half in length and less than a quarter inch in diameter. They tart and crunchy. If you cannot find cornichons, then use another tart, crunchy pickle instead.


  • Nancy I
    Nancy I
    I added 1 T tomato paste
  • Phyllis D
    Phyllis D
    What are cornichons?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Phyllis and thanks for your question! So Cornichons are amazing and they are a byproduct of mini gherkin cucumbers, (very small - approx. 1 - 2 inches in length). These little gems are harvested prior to reaching full maturity. I find them to be very tart and they lend a nice acidity to certain dishes - a sort of "compliment" if you will. Over the years I've served them alongside pâté or cured meats. I hope this helps - thanks so much for learning with Rouxbe! Chef Kirk
  • Fareen E
    Fareen E
    Hi, how can I make this without using alcohol?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi there Fareen - great question. So I've made this dish completely omitting the alcohol in the past - substituting with grape-juice - and it turned out really nice. I've also just omitted that step completely and it really didn't alter the flavor profile of the dish - I hope this helps! All the best, Chef Kirk
  • Teresa  M
    Teresa M
    I made this for company. They were quite impressed that it was completely plant based. As was I. Thanks Rouxbe.
  • Sharon M
    Sharon M
    can it be made without the olive or is there a substitute for the oil?
  • Eric W Rouxbe Staff
    Eric W
    Sharon, you can omit the olive oil. Or, if you prefer another oil, most any will do as a substitute.
  • C K
    C K
    Why are the gills removed from the mushrooms? Should gills be removed from all mushrooms? I remove the stems and keep for veg stock.
  • Kirk B Rouxbe Staff
    Kirk B
    HI CK - Thank you very much for your question. So not all mushrooms have gills but portobello mushrooms definitely do - and while it is not necessary to remove the gills from these portobello mushrooms before you use them, some believe that they (the gills) give off a dark color on everything they come in contact with and could possibly discolor certain sauces or dressings, or other recipes, etc., that you use the mushrooms in. In addition,, the gills of portobello mushrooms sometimes hide a little sand from the surface/substance on which the mushrooms were grown; scooping them out prevents any grittiness in the finished dish. It's definitely an extra step in your mise en place, but in many cases, worth the extra effort. I hope this helps. Thanks so much for cooking with Rouxbe. Chef Kirk

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