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Meatless wild mushroom stroganoff

Meatless wild mushroom stroganoff

Nancy Waldeck, a chef at Thomas F. Chapman Family Cancer Wellness at Piedmont, share her meatless version of a comfort food classic.


  • 8 ounces whole wheat egg noodles*
  • 1.5 tablespoons olive oil
  • 1/3 cup chopped shallots
  • 1 large garlic clove, grated
  • 24 ounces assorted wild mushrooms, thinly sliced
  • Sea salt and freshly ground black pepper
  • 1 cup nonfat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped dill
  • More parsley and dill for garnish

*If you have trouble finding whole wheat egg noodles, substitute with whole wheat penne or linguine.

Step one

Bring a large pot of water to a boil over high heat. Prepare the pasta according to package directions.

Step two

Heat the oil in a large sauté pan or skillet over medium-high heat. Stir in the shallots and cook for a few minutes until soft. Add the garlic, cook and stir until fragrant. Add the mushrooms and season with salt and pepper to taste, stirring to incorporate. Cook, stirring every minute or so, for eight to 10 minutes, until the mushrooms’ moisture evaporates. Remove from the heat.

Step three

Stir in the yogurt, mustard and Worcestershire, along with the parsley and dill. Taste and adjust the seasoning as needed.

Step four

Drain the pasta, reserving a couple tablespoons of the cooking water. Toss the pasta into the mushroom mixture, adding the reserved cooking water as needed to keep the dish moist. Garnish with parsley and dill.

Kitchen smidgen:

You can use nonfat Greek yogurt in almost any recipe that calls for sour cream. The secret is not to allow the yogurt to boil. You’ll see in the directions that we remove the pan from high heat when we add in the yogurt.

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