Place the dried porcini mushroom in a small bowl and cover with 1 cup of hot (not boiling) water. Let sit 15 minutes.
Cook and drain the pasta.
Heat a little water or broth in a large skillet on medium high, and saute the shallots, garlic and sliced mushrooms until well browned and caramelized, about 8-10 minutes. Add more broth or water a little at a time as needed to keep things from sticking.
While the mushrooms are sauteeing, remove the porcini mushrooms from the bowl, reserving the liquid. Give them a gentle squeeze to release excess liquid. Chop the porcinis into a small dice and set aside.
Using a large spoon or small ladle, remove the reserved porcini liquid 1 spoonful at a time into another small bowl or measuring cup, being careful to leave the sediment at the bottom of the bowl behind. (Or strain using a coffee filter.) Add the miso and flour to the reserved liquid, and whisk together until the miso and flour are dissolved.
When the mushrooms are browned, add the wine (or the vinegar) to the pan, and deglaze (loosen up any brown bits). Add the vegetable broth, thickened porcini liquid, chopped porcinis pan and thyme to the pan, and simmer on medium heat until the sauce reduces and begins to thicken, about 15-20 minutes.
Add the yogurt to the pan, and stir to combine. Then add the peas and simmer for 3-5 minutes, or until the peas are cooked and the sauce is thick and creamy.
Add the cooked pasta to the pan and toss to combine. Season with cracked black pepper and sea salt to taste. Top with fresh parsley and serve.
The miso paste acts as a healthy salt and thickener in this recipe. If you're allergic to soy, you may be able to find chickpea, brown rice or another type of miso.
Pasta. Stroganoff is typically served with a wide egg noodle. It's difficult to find wide noodles that are WFPB compliant, so I used curly pasta. But any pasta shape will do, though I prefer pastas that hold sauce well (bowtie, etc.) for this recipe.
To thicken your sauce, if you don’t want to add flour, simply reduce the sauce longer until it reaches the desired consistency.
Cooking with wine is completely optional, but it lends a rich, acidic note to sauces that frankly takes them to the next level. In this recipe, I like to add some wine at the very end of cooking to enhance the wine flavor, but you can simply add it with the rest of the wine earlier in the recipe if you prefer.