MUSHROOM STROGANOFF (VEGETARIAN)

My traditional recipe for Bero Stroganoff has long been one of the most popular posts on this blog. And with good reason - it's one of my favorites. But! Because more of us are eating less meat now (oh hey), or being vegan or full vegetarian (oh hey, my husband), I get more and more questions about how to make this classic comfort sans-beef. And my answer?

It really can be done.

Too? Very tasty.

Serious. I know people like to throw the phrase "You won't even miss meat!" When making some vegetarian dishes, which, in my experience, seems more often like mere wishful thinking. But as someone who really likes beef stroganoff, and is served more than I can count, I can honestly ensure that mushrooms really carry this recipe. And honestly, I now prefer the original ... which bodes well for our vegetarian-omnivorous households. ;)


So, if you also have a love of nostalgia for old-school stroganoff ... but it might be wrong with the vegetarian version for whatever reason at this time ... believe me. This is a recipe that you must try. ♡

Another good news? This recipe is very easy to make, and can be served on the table in just about 30 minutes.

To start, boil a pot of water for your noodles. (You can use egg noodles, traditional pasta, quinoa ... you name it.) And when it's heating up, try choppin. '

You will need a pound full of mushrooms for this recipe. But the type is up to you! I only keep my property simple and use a lot of baby bellas (a.k.a. cremini mushroom), because they are the only ones available in the small "tienda" by us this week. But white button mushrooms can also be used. Or - even better - take the mixture in the shop for a more delicious mushroom flavor. (That really happened here the next time I made this.)

After all the ingredients are prepared and cut, saute them all in a large saute pan or pan. Then, once in a while add a mixture of vegetable broth (see below), add your noodles to boiling water, and the time should work well for everything to be ready in the end.

INGREDIENTS:

• 1 pound wide egg noodles
• 3 tablespoons butter, divided
• 1 small white onion, thinly sliced
• 4 cloves garlic, minced
• 1 pound baby bella mushrooms *
• 1/2 cup dry white wine
• 1.5 cups vegetable stock
• 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
• 3 1/2 tablespoons flour
• 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
• 1/2 cup plain Greek yogurt or light sour cream
• Kosher salt and freshly-cracked black pepper
• optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

DIRECTIONS:

Cook egg noodles in boiling, generously-salted water according to package instructions. 

(For optimal timing, I recommend that you add the egg noodles to the boiling water at the same time the vegetable stock is added to the strawberry.)

Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. 

Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.

Meanwhile, in a separate bowl, whisk together with vegetable stock, Worcestershire and flour until smooth. Pour, a vegetable stock mixture into the pan, along with the thyme, and stir to combine. 

Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pin of salt and pepper as needed.

Serve immediately over the egg noodles, garnished with your desired toppings.

* Feel free to use whatever mushrooms you have available. A mixture of your faves would be great!

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