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Creamy Kosher Mushroom Stroganoff With Egg Noodles

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Pareve

Mushroom stroganoff is a vegetarian take on the classic: thick-sliced cremini and shiitake mushrooms in a savory paprika and white wine sauce enriched with cashew cream or non-dairy sour cream, served over egg noodles with fresh dill.

Building Flavor

Slice the mushrooms thick so they stay meaty, and brown them well in batches. Cremini give classic mushroom flavor and shiitake add a deeper richness. Cook the onion and garlic, stir in flour and paprika, then add the stock and wine and simmer until thickened. Stir in the cashew cream off the heat so it stays smooth.

Kosher Notes

Made with cashew cream or a pareve sour cream, this stroganoff is pareve, so it can be served alongside meat. Check that the non-dairy sour cream and egg noodles carry a pareve hechsher. With real sour cream it becomes a dairy dish.

Make-Ahead

For homemade cashew cream, soak 1 cup raw cashews for 4 hours and blend with 3/4 cup water. Leftovers keep for 3 days; reheat with a splash of stock.

Creamy Kosher Mushroom Stroganoff With Egg Noodles
This kosher mushroom stroganoff delivers all the creamy, savory comfort of the classic dish without compromising on dietary laws.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Eastern European
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 1 lb mixed mushrooms cremini and shiitake, sliced thick
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable stock
  • 1/2 cup dry white wine optional
  • 3/4 cup cashew cream or non-dairy sour cream
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley for garnish

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Method
 

  1. Bring a large pot of salted water to boil and cook egg noodles according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer and let them cook undisturbed for 3-4 minutes until golden brown on one side.
  3. Stir mushrooms and continue cooking for another 3-4 minutes until tender and nicely browned. Season with salt and pepper, then transfer to a plate.
  4. In the same skillet, add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
  6. Slowly whisk in vegetable stock and white wine if using. Add paprika and bring to a simmer, stirring frequently until the sauce thickens, about 3-4 minutes.
  7. Return mushrooms to the skillet and stir in cashew cream or non-dairy sour cream. Simmer gently for 2-3 minutes to heat through.
  8. Add cooked egg noodles to the skillet and toss everything together. Stir in fresh dill and adjust seasoning with salt and pepper.
  9. Serve immediately, garnished with fresh parsley and additional dill if desired.

Notes

For homemade cashew cream, soak 1 cup raw cashews in water for 4 hours, then blend with 3/4 cup water until smooth. Store leftover stroganoff in the refrigerator for up to 3 days. Reheat gently with a splash of vegetable stock to loosen the sauce.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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