An image of a bowl of mushroom stroganoff with quinoa.

Mushroom Stroganoff

Chock full of health-promoting Crimini mushrooms, this dish is delicious and can be made in just over 30 minutes. Pair it with gluten-free pasta or a grain such as millet or quinoa, and you'll have a hearty and nutritious meal in no time.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Servings 6


  • 2 lb crimini (chestnut) mushrooms sliced
  • 2 medium red onions diced
  • 5 cloves of garlic minced or crushed
  • 500 ml vegetable stock
  • 2 tbsp nutritional yeast
  • 2 tbsp organic gluten-free tamari
  • 1 tbsp balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp dried thyme
  • 1/2 tbsp dried parsley
  • 1/2 tbsp smoked paprika
  • 1 cup unsweetened plain plant-based yogurt
  • 4 tbsp corn starch
  • Fresh parsley


  • Heat a large pan over medium heat with 2 tbsp of water, and sautee the mushrooms, onions, and garlic for 10 minutes. Add more water if they begin to stick.
  • Mix the corn starch with an equal amount of water, until it becomes smooth. Set aside.
  • Mix the remaining ingredients (except the parsley and corn starch), and add to the pan. Bring to a boil, and reduce to simmer. Allow to simmer for 10 minutes with the lid on, then add the corn starch to thicken.
  • Serve with gluten-free pasta or a grain such as quinoa, millet, or wild rice. Garnish with fresh parsley and season to taste.