Creamy Kosher Mushroom Stroganoff With Egg Noodles

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I grew up thinking stroganoff was one of those dishes that just couldn’t work in a kosher kitchen. The traditional version relies heavily on beef and sour cream together, which obviously doesn’t fly when you’re keeping kosher. But after years of experimenting, I’ve cracked the code on a mushroom version that’s every bit as satisfying as the original.

The key is building layers of umami flavor with different types of mushrooms. I use a mix of cremini and shiitake because they each bring something different to the table. The cremini give you that classic mushroom flavor we all know, while the shiitake add this deep, almost meaty richness. You’ll want to slice them thick, about half an inch, so they don’t disappear into the sauce.

Building Umami Without Beef

What makes this stroganoff work so well is the technique I use for the cream sauce. Instead of dairy, I build the base with a good vegetable stock and finish it with cashew cream or a quality non-dairy sour cream alternative. The cashew cream blends smoother and tastes more neutral than most store-bought options. If you’re making your own, soak the cashews for at least four hours first.

The Cashew Cream Game Changer

This dish hits the table in about 30 minutes, which makes it perfect for weeknight dinners when you want something that feels special but doesn’t require hours of prep. I like serving it with some steamed broccoli or a simple green salad. The richness of the stroganoff balances nicely with something fresh and crisp on the side.

Creamy Kosher Mushroom Stroganoff With Egg Noodles - Eastern European recipe
I grew up thinking stroganoff was one of those dishes that just couldn't work in a kosher kitchen. The traditional version relies heavily on beef and sour cream together, which obviously doesn't fly when you're keeping kosher. But after years of experimenting, I've cracked the code on a mushroom version that's every bit as satisfying as the original. The key is building layers of umami flavor with different types of mushrooms. I use a mix of cremini and shiitake because they each bring something different to the table. The cremini give you that classic mushroom flavor we all know, while the shiitake add this deep, almost meaty richness. You'll want to slice them thick, about half an inch, so they don't disappear into the sauce. What makes this stroganoff work so well is the technique I use for the cream sauce. Instead of dairy, I build the base with a good vegetable stock and finish it with cashew cream or a quality non-dairy sour cream alternative. The cashew cream blends smoother and tastes more neutral than most store-bought options. If you're making your own, soak the cashews for at least four hours first. This dish hits the table in about 30 minutes, which makes it perfect for weeknight dinners when you want something that feels special but doesn't require hours of prep. I like serving it with some steamed broccoli or a simple green salad. The richness of the stroganoff balances nicely with something fresh and crisp on the side.
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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

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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