‘Never miss meat’ stroganoff with butternut noodles

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  1. Peel all the mushrooms without washing them
  2. Slice the mushrooms to your desired size and mix with all the marinade ingredients
  3. Leave to marinate for a minimum of 1 hour stirring occasionally
  4. Pour the juice from the marinated mushrooms into a blender, add cashews and miso. Blend until creamy and stir in with the mushrooms.
  5. Serve over butternut noodles


For the Stroganoff Marinade
  • 500g large portabella mushrooms (about 9 caps)
  • 7tbsps warm pure water
  • 5tbsp tamari soy sauce
  • 2 1/2 tbsp. apple cider vinegar
  • 1 1/2 tbsp. fresh thyme
  • 1 1/22 tsp paprika
  • For the Stroganoff sauce
    • 1 cup cashews, soaked overnight
    • 1 cup juice from the marinade
    • 1tbsp white miso paste

Recipe by Tanya Maher

Adapted from The Uncook Book