Mushroom Stroganoff

Mushroom Stroganoff CLASSIC SALT & PEPPER

Quartered button mushrooms sauteed in garlic added to RollinGreens Classic Salt & Pepper ME’EAT, cooked in a cream sauce. Served with egg noodles topped with parmesan cheese and olive oil.

Serves 4 People


 For Classic Salt & Pepper ME’EAT
  • 1 Bag RollinGreens Classic Salt & Pepper
  • 2 cups water
  • 2 tbsp olive oil
For Pasta
  • 1 package of egg noodles
For the Cream Sauce
  • 5-7 button mushrooms
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 8 oz. half & half
  • ¼ tsp sea salt
For Toppings
  • 1/2 cup parmesan cheese
  • Touch of olive oil
  • One sprig of fresh Italian parsley


  1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium.
  2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the pasta, in a large pot boil water with salt. Place pasta in boiling water until al dente.
  5. For the cream sauce, quarter mushrooms and chop garlic, set aside.
  6. In a medium pot, heat to medium-low and add olive oil once pot is heated. Add mushrooms to pot and cook until you see them start to brown, then add garlic, and stir. Cook for 1-2 minutes. Add the half & half and salt and the cooked Salt & Pepper ME’EAT to pot. Stir. Cook for 3-5 minutes.
  7. Add the cooked noodles and stir.
  8. Finish the dish with Parmesan and top with chopped parsley.

-Enjoy Chef Ko


Classic Salt & Pepper Plant-Based ME’EAT
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