Mushroom and Asparagus Stroganoff with Simple Spinach Side Salad

Recipe Details

  • Meal Type: Dinner
  • Dietary Type: Vegetarian

Mushroom and Asparagus Stroganoff with Simple Spinach Side Salad

Meal: Dinner 
Dietary Type: Vegetarian 
Prep Time: 15 minutes
Cook Time: 30 minutes 

The Dish

We veggie-fied a traditional comfort dish, Beef Stroganoff, with a mushroom and asparagus substitution. The meat won’t be missed at all in this revision, with savory mushrooms filling the beefy void in spectacular fashion. 

The sauce comes together all in one pan, the mushrooms are sautéed first, releasing flavor to season the dish (umami for the win!) throughout. Next, a little white wine roux (sauce thickener), asparagus, broth, and a low-fat sour cream, really rounds out the dish and will have everyone asking for seconds.

Hacking this Recipe: You can use pre-sliced mushrooms to save on some prep time. For the salad, feel free to use your favorite dressing (instead of making one from scratch), a honey mustard vinaigrette or a zippy balsamic would work very well. 


2 tablespoons (30 ml) extra virgin olive oil
1/2 lb. (~230 g) baby portobello mushrooms, sliced
1 (40 g) shallot, peeled and minced 
4 (12g) garlic cloves, peeled and minced
1/4 cup (60 ml) white wine
2 tablespoons (20 g) whole wheat flour 
1 1/2 cups (360 ml) vegetable broth
1 tablespoon (15 ml) vegan Worcestershire sauce (or coconut aminos)
1 bunch (9 oz or 250 g) asparagus, trimmed and quartered  
1/2 cup (120 ml) light sour cream 
1/2 teaspoon (~3 g) salt 
1lb. (~450g) egg noodles, cooked according to the package’s instructions  

Optional: rosemary and thyme sprigs for garnish

Simple Spinach Side Salad: 

2 tablespoons (30 ml) extra virgin olive oil 
1 tablespoon (15 ml) apple cider vinegar 
2 teaspoons (10 ml) Dijon mustard
2 teaspoons (10 ml) honey
5 oz (142 g) package baby spinach 
1/2 cup (60 g) walnuts


  • Heat olive oil in a large skillet over medium-high heat. Once hot, add mushrooms, in a single layer, and cook until seared and tender (about 3-5 minutes). Remove from the skillet and set aside on plate. 
  • Add shallot and garlic to the skillet (add in a little more olive oil, if necessary, about 1-2 teaspoons or 5-10 ml) and sauté until fragrant and tender (about 2 minutes). Add wine, stir, and bring to a simmer. Simmer for about 2 minutes, or until the wine is partially evaporated. 
  • Add flour and stir, creating a thick paste (a roux). Toast this paste, stirring frequently, for about 1 minute, just to remove any overly ‘flour’ taste. Then, pour in broth and Worcestershire sauce. 
  • Whisk and bring to a simmer. Once slightly thickened, reduce heat to medium-low and add the asparagus. Cook for 2-3 minutes, just until the asparagus is tender. Return mushrooms to the skillet, add sour cream, and stir to combine. Season with salt and continue to cook, just until everything is warmed through. 
  • Toss stroganoff with cooked egg noodles before serving. Garnish (optional) with fresh rosemary and thyme. 
  • For the salad, combine olive oil, vinegar, mustard, and honey in a medium bowl, and whisk until blended. Add spinach and walnuts, and toss to combine. 

Vegetarian and Vegan Modifications: For the creamy part of the stroganoff, use a vegan sour cream alternative.  Replace honey with agave or maple syrup. And use your favorite no-egg pasta.

Gluten-Free Modifications: Gluten-free egg noodles will certainly work in place of the traditional noodles in this recipe, you can also substitute in rice. Use sweet rice flour for roux instead of whole wheat flour. 

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