Index Meals | Mushroom stroganoff
This vegetarian mushroom stroganoff recipe is rich and creamy, thanks to the soft goats cheese, which also makes it suitable for those avoiding cows milk.
Shallots, Celery, Garlic, Mushrooms, Linguini, Pasta, Stock, Soft goats cheese, Goat cheese, Goat, Basil, Parsley, Parmesan, Recipe, Dairyfree, Glutenfree
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Mushroom stroganoff

About This Recipe


2 escallion shallots, chopped
3 sticks of celery, chopped
2 cloves of garlic, crushed
200g baby button mushrooms
1 tbsp flour
250g dried linguini
1 cup of vegetable stock
100g soft goat’s cheese
¼ cup of fresh basil leaves, chopped
¼ cup of fresh parsley leaves, chopped
Parmesan cheese to serve


  1. Bring a large pan of water to the boil while you fry the onion, celery and garlic in a little olive oil.
  2. When the onions become transparent, add the mushrooms and cook for 2-3 minutes until the juices run.
  3. Put the pasta on to cook according to the instructions on the packet.
  4. Stir the flour into the vegetables and cook for a minute, then add the stock and season to taste. Cook for 8-10 minutes until most of the liquid has been absorbed and the sauce is nice and thick. Remove from the heat.
  5. Stir in the soft goat cheese and fresh herbs, and serve immediately with the linguini, fresh ground pepper and a sprinkling of parmesan.
Dairy-light, Vegetarian
Basil, Celery, Garlic, Goat cheese, Linguini, Mushrooms, Parmesan, Parsley, Pasta, Recipe, Shallots, Soft goats cheese, Stock