“Beefy” Mushroom Pasta

From the time I was a kid one of my favorite dishes was beef stroganoff. Being that I can no longer eat beef without wanting to throw up, and dairy is out of the question, I decided to try to make my own version that would satisfy my craving without having to restrict the amount that I eat.


I cooked this twice, the first time in a pan on the stove and the second time in the crock pot. I prefer using the crock pot only because it’s less clean up for me & lets face it, a lot less effort. But feel free to do whichever way you prefer. If you use a crock pot I suggest making it easier on yourself by inserting a crock pot liner so all the sauce doesn’t stick to the side (who wants to clean that up)!


And for all those who are wondering this recipe is husband approved. I was going to tweek it more but he told me he loved it the way it was, so here you have it. An easy weekday dinner that your whole family can enjoy. This recipe served both of us with about one portion leftover so if you’re making it for a large family I would recommend considering doing 1 & 1/2 times the recipe or doubling it. Enjoy!


“Beefy” Mushroom Pasta


  • 16 oz cremini mushrooms
  • 1 medium sized sweet onion
  • 2 T low sodium soy sauce
  • 1 1/2 c low sodium vegetable broth
  • 1/2 c water
  • 2 T herbs de provence
  • 1 T lemon juice
  • 2 T minced garlic
  • sprinkle of salt & pepper
  • 3 T white whole wheat flour
  • 1 package of your favorite pasta (I used brown rice spaghetti noodles)


Cut all of your mushrooms into thin slices and chop up your onion. Add all the remaining ingredients except the noodles Β and flour in a crock pot and put on low for 8 hours. About half an hour before it’s done add in 3 T of flour and mix in to thicken the sauce. When it’s done cook your noodles according to package instructions and add as much sauce as you want on top. It’s that simple!

Note: If you want to cook this in the pan it works just as well. Start by sauteing your mushrooms and onion on medium heat until soft. Instead of using oil add one tablespoon of water at a time to prevent the vegetables from sticking. After they’re soft add in the rest of your ingredients except the flour and let the mixture simmer for about 15-20 minutes, 5 minutes before its done add in your flour to thicken it.


2 thoughts on ““Beefy” Mushroom Pasta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s