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recipe image Mushroom Stroganoff

Mushroom Stroganoff

Mushroom Stroganoff

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  • Preparation timePrep time30 min
  • Cooking timeCooking time30 min
  • ServingsPortions4
  • DifficultyDifficultyMedium


  • 1 1/2 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon vegan Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 20 ounces fresh assorted mushrooms *see note
  • 1/4 cup Country Crock Plant Butter Tub with Olive Oil, divided olive oil spread
  • 1 medium yellow onion, chopped
  • 1 shallot, chopped
  • 6 garlic cloves, finely chopped
  • 1 teaspoon dried thyme
  • kosher salt, to taste
  • 1/2 cup dry white wine
  • 14 fluid ounces Country Crock® Plant Cream
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 12 ounces wide egg noodles
  • fresh cracked pepper, to taste
  • vegan sour cream, for topping

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. In a small bowl, whisk the vegetable broth, tamari, Worcestershire sauce, and flour together. Stir until no lumps remain. Set aside.
  2. Prepare the mushrooms. Wipe off any dirt with a paper towel, trim the stems, and cut into slices.
  3. Melt 2 tablespoons Country Crock® Plant Butter in a large skillet set over medium-high heat. Add half of the onion, shallots, garlic, and mushrooms to the skillet and sauté until mushrooms are browned and crispy, about 8-10 minutes. Season with salt and half of the dried thyme. Transfer cooked mushrooms to a bowl and set aside. Repeat this step with the remaining onions, shallot, garlic, and mushrooms.
  4. Pour the white wine into the hot skillet and stir, scraping up any brown bits off the bottom of the pan. Reduce heat and simmer for a few minutes, or until the wine is mostly evaporated.
  5. Then pour in the vegetable broth mixture prepared in step 1. Bring to a simmer. Add Country Crock Plant Cream, tahini, nutritional yeast, kosher salt and black pepper to taste, paprika, and Dijon mustard. Simmer until sauce is thick and creamy, about 10 minutes.
  6. Cook the pasta according to the package instructions. Drain and toss with stroganoff sauce. Divide the pasta among 4-6 bowls and serve with a dollop of vegan sour cream on top.

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