Elaine Javier

Integrative Nutrition Health Coach, Access Bars Practitioner, and Catholic Homeschooling Mom and Blogger

Creating a healthier and happier world using the very best food, herbs, and holistic modalities. Let’s start healing with ease and joy physically, emotionally, and spiritually!

Mushroom And Beef Stroganoff

One of the neat things that my family and I did this summer was participate in the Open Farm Day event in Madison County in Central New York.  We spent a whole Saturday visiting three local farms in our area.  

My main interest for this event was to see the mushroom farm Fruit of the Fungi.  Since it's hard to find local, organic mushrooms the idea of touring this mushroom farm was such a unique opportunity I couldn't pass it up.  

If you've been following me for a while you know about my fascination with mushrooms.  Why mushrooms?  Mushrooms are medicinal.  There are certain ones that will help control blood sugar and even help ward off cancer.  Mushrooms are certainly one of Mother Nature's gifts to us.  

Fruit of the Fungi has been growing a number of certified organic mushrooms like shiitake, reishi, lion's mane, and king trumpet for ten years.  They also sell a wonderful variety of mushroom powders and dried mushrooms.  I love the versatility of the mushroom powders. I have been adding it in a lot of my dishes.  I've even used the powder as a gluten free breading for tuna cakes.

One of the perks that I got from visiting Fruit of the Fungi besides seeing how they grow their mushrooms was picking up some of their delicious mushroom recipes.  One of the recipes that I had to try right away was their stroganoff recipe.

This recipe is a winner!  You can make adjustments when needed or to one's preference.  This recipe can be prepared dairy free and gluten free.  Mushrooms really make this meal packing it with so much flavor.  I like using shiitake and cremini mushrooms.  I've tried other combinations but that's my personal preference.  The original recipe called for venison but I used grass fed sirloin steak instead.  I've also used grass fed tenderloin and that works great, too.  

I like to use local organic wheat pasta with this recipe.  For those in Central York New my favorite pasta at the moment is Flour City Pasta.  I like fettuccine for this recipe but any one will work really well.  If you would like to avoid wheat, you could use gluten free pasta, organic rice or mash potatoes.  For a gluten free pasta option I've also tried organic quinoa pasta shells by Ancient Harvest.  It's pretty good.  

Since coming across this recipe I've made it several times adding my own spin to it.  I think this is a recipe that really can't go wrong.  Even my four year old can't get enough of it.  Like I've mentioned I love the mushroom powder.  I believe that it helps thicken the sauce a bit.  If you don't use mushroom powder you could add a few tablespoons of pasta water until you like the consistency of the sauce.  Give this recipe a try and let me know what you think.  I love this recipe and I hope you and your loved ones do too!

Mushroom and Beef Stroganoff


3 tbsp grass fed butter or ghee

1 tbsp extra virgin olive oil

1 onion, chopped very small

Freshly ground pepper

Himalayan pink sea salt

1/8 to 1/4 cup red wine or brandy

4 cups shiitake and cremini mushrooms (and/or mix with king trumpets and oysters)

1 lb grass fed sirloin steak, grass fed tenderloin, or venison, cut into thin strips

2 tsp garlic powder

1 tbsp mushroom powder

1 cup homemade beef or mushroom stock

1 cup organic crème fraiche or 3/4 cup organic sour cream (dairy free sour cream is available at health food stores if you're on a dairy free diet)

1 tsp brown mustard

3 or 4 sprigs flat parsley, chopped


Heat oil and butter in a cast iron pan and saute onions for about 5 minutes.  Add mushrooms and continue to cook until mushrooms are just tender.  Remove and set aside.  Add cut steak to the same pan and quickly fry for 3 to 5 minutes.  Add salt, pepper, garlic powder, and mushroom powder.  Add wine and continue cooking until alcohol burns off.  Scrape the bottom of the pan with a spatula to release all the brown bits, they will add flavor to the sauce.  Add the stock.  Put onions and mushrooms back into the pan and cook for about 3 minutes until everything is heated through and slightly bubbling.  Stir in crème fraiche and mustard well.  Add the parsley.  Serve with pasta, mash potatoes or rice.  Enjoy!

Central New York Favorites

Fruit of the Fungi  You can order their mushroom powders and dried mushrooms on their website.  I highly recommend.  They can also be purchased through Greyrock Farm's CSA program as well as the CNY Regional Market.

Flour City Pasta  I love the texture of this pasta and that it's local and handmade the old traditional Italian style.  I get mine at Greyrock Farm.  

MacDonald Farms Mom's Mustard  I never liked mustard before until I tried this brand.  It's so delicious.  It can also be found at Greyrock Farm.

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Mushrooms are medicinal. There are certain ones that will help control blood sugar and even help ward off cancer. Mushrooms are certainly one of Mother Nature’s gifts to us.

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