Creamy Shittake Mushroom Stroganoff


  • 1 tbs of olive oil
  • 2 cloves of garlic
  • 1 cup chopped yellow onion
  • 3 cups of chopped shiitake mushrooms
  • 1 cup vegetable stock (or filtered water)
  • 1 tbs of curly parsley (or sub with thyme)
  • 1/2 cup of vegan sour cream (we used @followyourheart)
  • 2 tsp soy sauce
  • 1 tsp fresh squeezed lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp of pink himalayan salt
  • 3/4 tsp of black pepper
  • 1/4 tsp of paprika
  • 4 tsp of all-purpose flour
  • 1/2 cup of filtered water
  • 1 package of farfalle pasta


  1. In a medium sized pot on medium heat add olive oil, garlic, and onion, cook until fragrant about 3 to 4 minutes

  2. Next add mushrooms and cook for another 3 to 4 minutes

  3. Then pour in vegetable stock and parsley, cover and cook for about 10 minutes

  4. Remove lid and add sour cream, soy sauce, lemon juice, and seasoning, stir until sour cream is well combined with stock and cook for 5 minutes

  5. In a large pot, cook pasta when finished set aside

  6. Combine water and flour, stir until there are no chunks of flour in the water

  7. While stiring stock add flour water little by little, and then allow to thicken

  8. Pour sauce on pasta and garnish with parsley and fresh cracked black pepper ?✌ #threebunnies ???

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