Makes: 4 – 6 Servings                    Prep/Cook Time: 30 minutes
1 packet PVP Mushroom Soup & Gravy Mix
1 pound button mushrooms, cleaned, thinly sliced
8 ounces dairy free sour cream
2 teaspoons garlic, minced
¼ cup marsala wine (optional)
2 cups unsweetened dairy milk*
3 tablespoons dairy free butter
1 tablespoon cornstarch
¼ teaspoon sea salt
¼ teaspoon black pepper
8 ounces fettuccine, uncooked (you can use any pasta you like)

*Avoid using oat milk as soup will not set up properly.


  • In a medium pot, cook pasta according to directions. Make sure water is well seasoned with salt!  Drain pasta, after it has cooked, and put back into pot.
  • Combine milk and Mushroom Soup Mix and set aside. 
  • While pasta is cooking, melt butter in medium sauté pan over medium heat.
  • Add mushrooms and cook, stirring occasionally, until browned, about 10 minutes. (this is important!  Make sure they are nice and brown)
  • Add minced garlic and cook until fragrant, about 30 seconds.
  • Add marsala wine (if using), scraping brown bits off bottom of pan, and cook until wine has evaporated, about 2 minutes.
  • Add Mushroom Soup and milk mixture to pan.
  • Bring to a low simmer and cook until soup has thickened.
  • Scoop sour cream into a small bowl and add about ½ cup hot liquid from mushroom mixture to the sour cream.  Whisk together until sour cream is smooth.
  • Add sour cream back in to mushroom mixture and stir until well combined.
  • Add salt and pepper.
  • Pour mushroom stroganoff over noodles and toss.