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Mushroom Stroganoff

Prep Time - 5 minutes | Time To Make - 30 minutes

Heather Barnes is an Austin, TX-based food photographer and creator of the blog, Mrs. Barnes, which focuses on simple entertaining at home and romantic recipes. Heather believes that dinner is the most celebrated meal of the day. She aims to recapture the simplicity of connecting with family and friends and slowing down. She’s a romantic at heart, always garnishing her dishes with flowers and love.


3 Tablespoons olive oil
3/4 Yellow Onion Diced
1 lb Portobello Mushrooms Sliced
1 Package Farfelle Pasta
1/2 Cup Vegetable Broth
1 Tablespoon Coco Aminos
1 Container Sour Cream
1 Tablespoon Arrowroot Starch
Fresh Curly Parsley Chopped for a Garnish
Salt and Pepper to Taste


Chop onion. Cook on low with garlic and olive oil for 7-10 minutes until translucent. Add the mushrooms and cook on low to medium for about 5 minutes.
Add the chicken broth and coco aminos and parsley and allow liquid to reduce by half. Stir in arrowroot and sour cream and reduce to low heat. Stir to combine until it thickens. Cook the pasta according to directions. Drain and add the pasta to the sauce. Garnish with parsley and cracked pepper.

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Bring home a bottle of Merlot to your collection.