Mushroom Stroganoff - with cups & ounces
Our mushroom stroganoff recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 4
Prep 10 minutes · Cook 20 minutes
| 14.1 oz (400 g) | tagliatelle |
| 3 tbsp | olive oil |
| 1.1 lbs (500 g) | mixed mushrooms, sliced |
| 1 | onion, thinly sliced |
| 3 | garlic cloves, minced |
| 1 tbsp | all-purpose flour |
| 2 tsp | smoked paprika |
| 1 tsp | dried thyme |
| 5.1 fl oz (150 ml) | white wine |
| 0.83 cups (200 ml) | vegetable stock |
| 0.83 cups (200 ml) | vegan sour cream or unsweetened soy yogurt |
| 1 tbsp | Dijon mustard |
| 2 tsp | soy sauce or tamari |
| 1 small bunch | parsley, chopped |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
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