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Mushroom Stroganoff
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Servings: 6
Author: Michelle Babb, MS, RD
Ingredients
  • 3 - small delicata squash washed and chopped into ½" chunks (with skin)
  • ½ pound crimini mushrooms quartered
  • ¼ pound shitake mushrooms thickly sliced
  • ¼ pound Morels or Chanterelles thickly sliced
  • 1 teaspoon dried thyme
  • ¼ cup coconut oil
  • 1 yellow onion diced
  • 2 cups mushroom broth
  • ½ cup dry red wine
  • 2 tablespoons dry sherry
  • 1 package gluten-free pasta
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half lengthwise, scoop out the seeds and cut the squash into ½-inch chunks.
  3. In a large bowl, combine the squash, mushrooms, thyme, 2 tablespoons of the coconut oil and salt. Toss well.
  4. Spread mushroom and squash mixture on a baking sheet in a single layer without crowding. Roast for approximately 20 minutes, until squash is tender.
  5. In large sauté pan, heat 1 tablespoon of coconut oil, add onions and sauté until they are translucent. Add mushroom broth, red wine and sherry to the onions and bring to a boil. Lower heat and simmer for about 20 minutes, until mixture has been reduced to about half of the original volume.
  6. Prepare the pasta (pasta should be al dente - do not overcook or it will quickly become mushy).
  7. Add the roasted vegetables to the onion and broth mixture and simmer for another 5 minutes. Ladle stroganoff over noodles and serve immediately.