Meatless Monday: Mushroom Stroganoff

I’ve really been on a roll with making meatless meals. I decided to take a stab at mushroom stroganoff and see what the boys thought. Even Matthew decided it was just as tasty as beef stroganoff.

Stroganoff is typically made with large pasta, like egg noodles. I prefer pappardelle pasta. They are still egg noodles, but on steriods. It makes for more fun eating the meal.

An added benefit with this meal is that it is cheap to create. Cutting out the beef causes the price per serving to be below $1.25. Using the beef consommé instead of beef stock also gives it the beefy flavor without the meat. Plus beef consommé is slightly thicker in texture so the sauce is thicker.

Mushroom Stroganoff

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine pasta
Servings 5 servings
Calories 676 kcal


  • 3 large shallots diced
  • 2 cups cremini mushrooms chopped
  • 10.5 can beef consomme
  • cups sour cream
  • 2 tsp garlic powder
  • 1 lb large cut pasta egg noodles or pappardelle
  • ¼ cup butter
  • 1 tbsp olive oil
  • ¼ cup cold water
  • 2 tsp corn starch
  • fresh sage


  • Bring water to a boil for the pasta and cook according to the al dente directions on the box. While waiting for the pasta to finish, begin on the sauce.
  • In a large, deep frying pan, drizzle olive oil over the bottom and begin sauting the shallots. Once they have begun browning slightly, add in the mushrooms. Save 1 or 2 mushroom tops to garnish the top of the pasta.
  • After a few minutes of the shallots and mushrooms sauteing, add butter and let melt into the mixture. When the butter has combined with the mushrooms and shallots, pour in the beef consume. Bring to a rolling simmer and add in garlic powder. Let simmer for 5 minutes or so.
  • Add in the sour cream and let simmer for another minute or two. If the sauce is too thin, make a mixture of the cold water and the corn starch. Mix the two ingredients until the corn starch is dissolved into the water. Pour the mixture into the sauce and stir continually until the sauce begins to thicken.
  • When the pasta is finished cooking, drain and the pour the sauce into the pasta pot. Stir to coat all of the pasta. Serve immediately and garnish with fresh sage and leftover mushroom slices.


Serving: 1servingCalories: 676kcalCarbohydrates: 72gProtein: 26gFat: 32gSaturated Fat: 16gCholesterol: 136mgSodium: 3558mgPotassium: 1006mgFiber: 4gSugar: 5gVitamin A: 770IUVitamin C: 2mgCalcium: 176mgIron: 4mg
Keyword pasta, quick meal, vegetarian
Tried this recipe?Let us know how it was!

What are some of your favorite meatless meals? Do you try to have Meatless Monday in your house, or are you a carnivore through and through? Hope y’all have an amazing week. Stay safe, be kind, and hug your loved ones.

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