Mushroom Stroganoff

Mushroom Stroganoff

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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
  • scoop(s)
    salt and pepper to taste

How to Make Mushroom Stroganoff


  1. Saute 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.
  2. Add 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).
  3. Substitutions:
    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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