Mushroom Stroganoff

This is a very light, but satisfying dish. We like to use Kamut noodles for this recipe, but you can use any pasta you want – gluten free would work too!

Serves 4


  • 1 small onion, finely chopped
  • 3 cloves of garlic, finely sliced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 500g chestnut mushrooms, sliced
  • 1 tbsp soya sauce (or wheat free Tamari sauce)
  • Double cream (or a dairy free alternative)
  • Enough pasta of your choice for 4 people
  • 200ml vegetable stock
  • 1 tsp brown rice miso paste (optional)
  • handful of chopped chives and dill


First, heat a large frying pan to a medium heat and pour a little oil in
Add the onion and fry for 5 minutes, until just starting to colour
Add the garlic and the spices and fry for another minute
Turn the heat up to high and add the mushrooms. You need high heat, so that the liquid the mushrooms release evaporates, rather than stews the mushrooms
Cook until the mushrooms are starting to turn golden brown and then add the stock, soya sauce and the miso paste (if using)
Make sure this is all well combined and cover with a lid and cook for further 10 minutes
In the meantime, cook the pasta
Pour a little cream into the mushrooms and combine
Pour over the pasta, mix throughly and sprinkle with the fresh herbs