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Mushroom Stroganoff

Recipe By: Becca @theplantbasedpom

Mushroom Stroganoff with Wholemeal Penne

Herb Mix (dried)

  • 1 Tsp Rosemary

  • 1 Tsp thyme

  • 1 Tsp basil

  • 1/2 Tsp smoked paprika

  • 1 Tbsp nutritional yeast

  • 1/4t chilli flakes 1/2 tsp salt

Sour Cream mix:

  • 1 pack silken tofu

  • Juice from 1/2 lemon

  • 1 cloves garlic

  • 1 Tbsp white wine vinegar

Everything else:

  • 500g mushrooms

  • 1 T Dijon mustard

  • 1 cup vegan San Elk Organic Vegetable Stock

  • 1 onion diced

  • 2 cloves garlic minced

  • 1/2 cup white wine

  • 2-3 cups cooked wholemeal penne


  1. Place the sour cream ingredients into a blender and blitz till smooth

  2. Combine the herb mix in a small bowl

  3. Heat a little olive oil in a pan and sauté the onion, garlic and mushrooms for a few minutes

  4. Add the herb mix, dijon and white wine, cook for a couple of mins.

  5. Add the stock and then after around 5 mins stir in 1 cup of the sour cream mix.

  6. Stir in your cooked penne, warm though then serve with some fresh parsley and ground black pepper.

It’s so filling you won’t have “mushroom” for anything else  🍄

Try adding some fresh greens like rocket and spinach to a bowl, and then ladle the soup on top. Enjoy, yum!

We love seeing your creations!

Take a photo and then tag us @san_elk on Instagram!


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