Mushroom Stroganoff

Mushroom Stroganoff Recipe

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This recipe was prepared by Cindy Matel for our October 2013 meeting. This recipe is low carb, gluten free and no sugar.


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coconut oil
1 c
thin sliced onions
2 clove
garlic, minced
4 oz
tomato sauce
1 Tbsp
worchester sauce
1 Tbsp
smoked, sweet paprika
1 large
package crimini (baby bella) mushrooms, sliced
1 large
or 2 small packages sliced shiitake mushrooms (if using whole shiitake, discard stems)
1 c
sour cream
3 Tbsp
prepared mustard (yellow)
1 Tbsp
dijon mustard
1 pkg
shiratake noodles, fettuccine style
salt and pepper to taste

How to Make Mushroom Stroganoff


  • 1Saute onions in coconut oil, add mushrooms, stirring over medium heat until mushrooms release liquid. Add tomato sauce and garlic. Add Worchester sauce, paprika and mustards. Simmer for 5 minutes.
  • 2Add sour cream. Season with salt and pepper. Serve over shiratake noodles. If sauce becomes too thick, dilute with a small amount of milk (almond, soy or coconut).
  • 3Substitutions:
    Olive or vegetable oil for coconut oil. Fettuccine pasta for shiratake noodles
    Dairy milk for almond, soy or coconut milk.

Printable Recipe Card

About Mushroom Stroganoff

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Gluten-Free, Low Carb

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