Paleo Mushroom Stroganoff


Hi folks!  Sorry for the delay in this next recipe.  I have been away at Disney World for the past week and did not have a second to spare.  What an amazing time!  Great food, great shows/rides, and just such a feel good, happy experience.  The chefs at WDW are incredibly accommodating for folks with allergies and while I didn’t eat 100% Paleo the entire time, I did have some amazing gluten-free choices.  The fish that they cook there is some of the best fish I’ve ever had in my entire life!   Well, back to the real world now!

I figured today I would post one of my favorite recipes.  This one is true comfort food and really hits the spot!  A few weeks back, Michelle shared a recipe with me for Parsnip Noodles as I was looking for a less “wet” alternative to zucchini noodles.  They were super quick and easy and quite delicious.  You can go to the following link for the recipe:  Parnsip Noodles from Cooking Stoned.

Go ahead and prepare a bunch of noodles for this yummy recipe and then follow these step-by-step instructions for the stroganoff!

Paleo Mushroom Stroganoff


  • 1/2 lb parsnip noodles (or zucchini noodles)
  • 3 TBSP coconut oil (or organic butter)
  • ½ onion chopped
  • 1 Tbsp dried shallots
  • 2 Tbsp almond flour
  • 1 lb mixed mushrooms (shiitake, bella, cremini)
  • 1 cup vegetable broth
  • 2/3 cup white wine
  • 1/3 cup marsala or red wine
  • ½ cup sour cream *optional but recommended
  • salt, pepper, thyme, parsley to taste


  1. Prepare either parsnip noodles or zucchini noodles.
  2. Melt the oil or butter in a large skillet.
  3. Chop the onion and add to the skillet with a little salt.
  4. Sautee onion for 2-3 minutes.
  5. Add mushrooms and dried shallots and cook for 5 minutes or until mushrooms are soft.
  6. Add flour & stir for 1 minute.
  7. Add wine and let reduce by half.
  8. Add seasonings & broth and let cook for 10 minutes.
  9. Stir in sour cream, add noodles and mix well.
  10. Enjoy!





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