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BareEntrées
Creamy Gluten-Free Mushroom Stroganoff
When you’re craving something rich, comforting, and deeply satisfying, Mushroom Stroganoff always delivers. This gluten-free version takes everything you love about the classic dish—creamy sauce, savory depth, and cozy vibes—and gives it a modern, plant-forward update that fits a wide range of dietary needs. It’s the kind of meal that feels indulgent, yet surprisingly simple, making it perfect for weeknights, meatless Mondays, or anytime you want comfort food without the heaviness.
Even better, this version leans into mushrooms as the star, which means you get that hearty, umami-packed flavor without meat. As a result, it’s equally appealing to vegetarians, flexitarians, and anyone who just loves a really good bowl of pasta.
Ingredients
- Kosher or fine sea salt
- 12 ounces gluten-free fettuccini or pasta of choice
- 2 tablespoons olive oil or butter
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 12 ounces cremini or button mushrooms, sliced
- 1 tablespoon BareOrganics Mushroom Memory Blend
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons gluten-free all-purpose flour
- 1 ½ cups vegetable broth
- 1 tablespoon gluten-free tamari or Worcestershire-style sauce
- 1 cup sour cream or dairy-free sour cream
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil and cook the gluten-free noodles according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil or butter in a large skillet over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft and lightly golden. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the sliced mushrooms and cook 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Sprinkle the BareOrganics Mushroom Memory Blend, paprika, thyme, and gluten-free flour over the mushrooms. Stir well to coat and cook for 1 minute to remove any raw flour taste.
- Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the tamari or Worcestershire and bring the mixture to a gentle simmer. Cook 3 to 5 minutes, until the sauce thickens.
- Reduce the heat to low and stir in the sour cream until smooth and creamy. Season with salt and pepper to taste.
- Add the cooked noodles to the skillet and toss until evenly coated with the mushroom sauce.
- Serve hot, garnished with chopped parsley and more pepper.
Ingredient
