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From Coffey Break for Healthy Alternatives

Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more recipes, books and information, contact [email protected]

Mushroom Stroganoff

By Mary McDougall, M.D., Dr. McDougall's Health and Medical Center

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves 4


  • 1 12-ounce package fettuccini
  • 2/3 cup water
  • 1 large chopped onion
  • 3 cups sliced, fresh mushrooms
  • 2 cups sliced, fresh shiitake mushrooms
  • 1 cup sliced fresh oyster mushrooms
  • dash of cayenne
  • 3 tablespoons white wine
  • 3 tablespoons low-sodium-soy sauce
  • 1 cup rice or nut milk
  • 1 cup vegetable broth
  • 2 tablespoons cornstarch mixed in 1 cup cold water
  • fresh ground pepper


  • Place the water and onions in a large non-stick frying pan and cook for 2-3 minutes.
  • Add mushrooms and cook until mushrooms are slightly limp.
  • Add remaining ingredients, except for the cornstarch mixture. Mix.
  • Cover and cook over low heat for 20 minutes, stirring occasionally.
  • Add cornstarch mixture to pan, cook and stir until thickened.
  • Season with fresh ground pepper to taste.
  • Put a large pot of water on to boil.
  • When boiling, drop in the fettuccini and cook according to package directions.
  • Serve mushroom mixture over fettuccini.
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