Shiitake Stroganoff

Garlicky cream sauce bathes the cascading noodles in a tidal wave of luscious mushroom goodness, infusing every element of the dish with incredible amounts of umami.

If you don't want to make your own pasta from scratch, you can use 8 ounces of dried pappardelle, fettuccine, or linguine, cooked al dente.

Recipe & photo by Hannah Kaminsky.

For a detailed explanation of this recipe, please follow this link.

Ingredients (2 - 3 SERVINGS) (55 minutes + 1 day )

  • 250 Grams All-Purpose Flour -Shiitake Pasta
  • 5 Grams Dried Shiitake Powder -Shiitake Pasta
  • 90 Grams Aquafaba -Shiitake Pasta
  • 2.25 Ounces Dried Shiitake Mushrooms, Soaked for 24 Hours
  • 2 Tbsp Olive Oil
  • 1 Small Yellow Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1/4 Cup Dry White Wine
  • 3/4 Cup Reserved Shiitake Soaking Water
  • 1/2 Cup Plain, Unsweetened Non-Dairy Milk
  • 2 tsp Soy Sauce
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Nutritional Yeast
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Dried Thyme
  • as needed Salt and Ground Black Pepper
  • as needed Fresh Parsley, Minced


To make the shiitake pasta, whisk the all-purpose flour and shiitake powder together in a small bowl. Transfer the dry ingredients to your pasta maker with the pappardelle extrusion disc installed*.
Slowly drizzle in the aquafaba and process according to the manufacturer's instructions. Do NOT cut the noodles at any point; they're prone to breaking during the cooking process, so you'll end up with shorter strands by the time they're ready to eat.
Gently toss the freshly extruded noodles with additional flour to prevent them from sticking or clumping together. Let stand in a cool, dry place for at least 1 hour for best results.
When you're ready to cook the dish, bring a large pot of water to a boil. Add the noodles and cook for only 30 - 60 seconds, until the noodles begin to float. Quickly drain and immediately rinse with cold water to stop the cooking process.
Meanwhile, prepare the stroganoff by first draining the mushrooms but reserve the liquid. Remove the stems, saving them for another recipe (such as soups, stews, curries, and more), and thinly slice the caps. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the garlic and slice shiitake mushrooms, and stir to combine.
Continue sautéing for an additional 5 - 7 minutes, until the vegetables are lightly browned and aromatic. Deglaze with the white wine, using your spatula to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
Meanwhile, in a separate bowl, whisk together the reserved mushroom liquid, non-dairy milk, soy sauce, flour, nutritional yeast, paprika, and thyme until smooth. Pour the mixture into the pan and stir to combine.
Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
Season generously with salt and pepper, to taste. Serve immediately over your cooked pasta and garnish with fresh parsley, as desired.

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