Roasted Mushroom Stroganoff

by Anthony Nichols

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

This rich and comforting pasta features roasted cremini mushrooms caramelized with thyme, garlic, and onions, served over tender fettuccine. The dish is coated in a creamy mushroom stroganoff sauce made with white wine, Dijon mustard, and sour cream, finished with a touch of Worcestershire and fresh parsley. Grated Parmesan adds a savory finish.

Nutritional facts

Protein

21g

Carbs

68g

Calories

600kcal

Fat

28g

Ingredients

Canola and Olive Oil Blend, Butter, Fettuccini, Vegetable Base, Black Pepper, Garlic, Dijon Mustard, Sweet Paprika, Heavy Cream, Onion, Worcestershire Sauce, Kosher Salt, Balsamic Vinegar Reduction, Buttom Mushroom, Crimini Mushroom, Thyme, White Wine, Italian Parsley, Parmesan Cheese

Contains milk, fish, cereals containing gluten, wheat, soybeans, celery, mustard.

Reviews

4.6

Based on 203 reviews

This is the best meal I have had. I have been including it every week.Loaded with mushrooms and greatvflavoe

Stanley · 12/15/25

This dish was packed with mushrooms, so if you are a mushroom lover, you will not be disappointed! The pasta was cooked well and the sauce was excellent. I enjoyed this meal and would likely order again. I do wish there were more veggies other than the mushroom, such as peas or onion, but the mushrooms are the star of this dish. I ate all the pasta and many of the mushrooms, though there were so many that I couldn't eat them all! Tasty.

Libby · 12/14/25

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About Anthony Nichols

Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.