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Easy Wild Mushroom and Truffle Stroganoff

Slofoodgroup Team May 19, 2022

Vegetarian Stroganoff with Wild Mushrooms and Black Truffle

Stroganoff sauce is a Russian gravy enhanced with sour cream. The dish is usually made with beef and mushrooms and it is served over egg noodles or rice. It can also be made vegetarian using just mushrooms or vegan by replacing the sour cream with a vegan alternative and choosing an egg-free pasta. We decided on the vegetarian version and we didn’t even consider adding beef as our porcini mushrooms are so flavorful! and "meaty" on their own 

Want another alternative stroganoff recipe? Try our gluten free and vegan stroganoff made with morel mushrooms. 


Vegetarian Stroganoff with Truffles and Porcini Mushrooms

Serves: 4

Prep Time: 10‘

Cooking Time: 20’

Additional Time: 20’ 

  • 2 teaspoons butter
  • 1 onion, finely chopped
  • 30 grams dried porcini mushrooms
  • 1 cup fresh champignon mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon dried thyme
  • 1 preserved black truffle, thinly sliced or diced
  • 1 teaspoon flour
  • 1/4 cup dry Prosecco or dry white wine
  • 150 milliliters stock
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoon creme fraiche
  • pinch of ground nutmeg
  • 1/2 teaspoon smoked  paprika
  • sea salt to taste
  • freshly ground black pepper
  • fresh dill
  • smoked sea salt to serve
  • wide egg noodles so serve


  1. Start by rehydrating the mushrooms: bring some water to a boil; add the dried mushrooms to a bowl and pour the boiling water on top; cover and allow to soak in for 15-20 minutes; once hydrated, remove the mushrooms from the water and squeeze any excess liquid; save the stock for later use.
  2. In the meanwhile, heat the butter in a frying pan and cook the onions until translucent, for about 5 minutes.
  3. Add the sliced champignons together with the rehydrated porcini mushrooms and truffle and cook for 3-5 minutes more; add the garlic together with dried thyme and cook for a minute more.
  4. Add 1 tsp of flour and mix well to coat the mushrooms; add the wine or Prosecco, deglaze and cook until the alcohol has evaporated, for about 3-5 minutes; add the stock, the seasonings, and cook covered, on medium-low heat for about 20 minutes.
  5. While the sauce is cooking, bring a pot with salted water to a boil and cook the noodles according to the package’s instructions.
  6. Right before serving, add the dill to the sauce and stir; scoop a generous amount of sauce over the noodles and serve warm.