Mushroom Stroganoff

When you’re busy all day and not feeling particularly carnivorous, try this alternative stroganoff recipe. It’s easy, creamy, and meatless.


12 ozNo Yolks Extra Broad Noodles
1small white onion, thinly sliced
4cloves garlic, crushed
1 lbbaby bella mushrooms
2 Tbspavocado oil
2 Tbspbutter
1/4 tspdried thyme
1 1/2 cupsvegetable stock
1 TbspWorcestershire sauce
2 Tbspflour
1/2 cupsour cream
Salt and black pepper to taste


  1.   Cook the No Yolks Egg Noodles according to package instructions.
  2.   Add the avocado oil to a large skillet. Add sliced onions and sauté for 5 minutes, stirring occasionally. Add the 2 tablespoons butter, garlic, and mushrooms, and saute until the mushrooms are tender. Season with dried thyme, salt, and black pepper.
  3.   In a small bowl, whisk together the vegetable stock, Worcestershire, and flour until smooth. Pour the vegetable stock mixture into the pan and mix to combine. Simmer for 5 minutes, stirring until slightly thickened. Add the sour cream and mix well. Season with more salt and pepper as needed.
  4.   Add the No Yolks Egg Noodles and mix until combined.