No Fry Shiitake Mushroom Stroganoff

No Fry Shiitake Mushroom Stroganoff

Attention, all mushroom lovers! You are going to love this fabulous stroganoff recipe that involves no frying (No frying means zero trans-fat which means no clogged arteries!). Plus, Shiitake— classic staples in Japanese and Chinese cuisine – is wonderful for lowering cholesterol. It is also fantastic for people suffering from cardiovascular diseases and cholesterol problems. Of course, if you’re just like me and you love mushrooms and healthy eating, this is also the perfect recipe for you.



Serves 4

  • 250 grans (9 ounces) mushroom, sliced
  • 1 cup (250 millilitres / 9 fluid ounce) (about 50 grams (2 ounces)) dried shiitake mushroom, washed and soaked with 2 cups (500 millilitres / 17.5 fluid ounces) water (keep the water)
  • 1 tablespoon of tomato purée
  • 2 teaspoons of sea salt
  • 100 millilitres (3.5 fluid ounces) of red wine
  • 1 onion (180 grams (6.5 ounces)), sliced
  • 400 millilitres (14 fluid ounces) of soy milk
  • Kuzu (1 tablespoon) or corn starch (2 tablespoons)
  • Pepper to taste
  • Chopped parsley to serve


  1. Wash shiitake mushroom and soak with 2 cups (500ml / 17.5 fl oz) of water.
  2. Slice the mushroom and keep the water.
  3. Place all mushroom, mushroom water, onion, purée and salt in a pot and heat over medium heat with a lid and cook for 15 mins.
  4. Place kuzu/corn starch in a bowl then slowly add soy milk and mix well.
  5. Add the soy milk mixture and stir well.
  6. Serve with quinoa rice.


Soaking the shiitake mushrooms overnight is ideal but if you are in a hurry, you can soak them in warm water.

This recipe is from my Japanese Superfoods Cookbook

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