Email to Cat      

Mushroom Stroganoff

Source of Recipe

From "Dinner Then Dessert" by Sabrina Snyder


Recipe Introduction

"With apologies to my vegetarian friends, meat is the key to the success of so many of my recipes. I just love it, and it's where my heart is. But that is why this vegetarian recipe was such a win for me—and to be honest, such a surprise. The cremini mushrooms bring such depth and intensity to the dish, and marry so perfectly with the creamy sauce, I wouldn't dream of adding meat. Stroganoff is my definition of family food. It's endlessly comforting—and this version can be made in under 30 minutes."

List of Ingredients

â—¦ ½ teaspoon kosher salt, plus more for the pasta cooking water
â—¦ 1 pound wide egg noodles
â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 1 pound cremini mushrooms, sliced
â—¦ ¼ teaspoon coarsely ground black pepper
â—¦ 1 large shallot, minced
â—¦ 3 tablespoons all-purpose flour
â—¦ 1 ½ cups vegetable broth, or as needed
â—¦ 1 cup white wine
â—¦ ½ cup sour cream
â—¦ Parsley for garnish


Recipe

Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside.

Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute.

Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.

Serves 4