Mushroom Stroganoff(ish)

Traditional mushroom stroganoff (itself a vegetarian take on meaty beef stroganoff) often relies on fresh thyme, white wine, and Dijon mustard for flavor. This recipe taps into your Asian pantry instead, with wonton noodles (store-bought or homemade), mirin, rice vinegar, soy sauce, and fish sauce (an excellent stand-in for regular stroganoff player, Worcestershire sauce). To drive home the mushroom flavor, we sidestepped the vegetable broth, instead relying on the umami power of dried mushrooms to make a robust gravy. Enriched with sour cream, the meatless stroganoff sauce coats the noodles with a glossy sheen. 

Using a mix of wild mushrooms like oyster, shiitake, or king trumpets will create the most dynamic dish, but if you can’t get your hands on these, any combination of criminis, portobellos, or white button mushrooms will do. As for the noodles, any chewy, medium-wide egg noodles work. Because the sauce is flour-free, you could even swap in gluten-free pasta. If you have a noodle-less pantry (and don’t wish to make homemade egg noodles), this weeknight dinner is customizable. Pile the heap of saucy shrooms over mashed potatoes or spoon it over thick-cut toasts.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.