Vegetarian mushroom stroganoff is a meatless dinner, but despite the lack of meat, it’s packed with flavor! A blend of cremini and portobello mushrooms give this easy recipe an earthy, deep flavor. (This post contains affiliate links)
Several years ago I got one of those forward emails that everyone sends. It was a photo essay by photographer, Peter Menzel, documenting what families all around the world pay for groceries, and what they eat in one week.
The intent of the sender’s message illustrates how fortunate we, as Americans, are in relation to the rest of the world. However, I didn’t see it that way. I was a bit shocked and somewhat dismayed, to see the amount of pre-packaged, frozen, processed garbage American families eat and how much money is spent on their weekly grocery bill.
Interestingly, as the countries became more Third World, the food became less processed, contained more fruits, vegetables, grains and less protein. Third World countries eat lower on the food chain, that’s a fact. They also have lower incidences of food related diseases, such as obesity, type 2 diabetes and heart disease.
I spend an inordinate amount of time reading books about the politics of food, healthy eating and vegetarianism, even though I’m not a vegetarian. I love eating too much to ever go completely vegetarian, but I like to make informed decisions about what I eat and serve to my family. My favorite food quote is by Michael Pollan, author of In Defense of Food and The Ominvore’s Dilemma, is; “Eat food. Not too much. Mostly plants.”
You can click on this link to see Peter’s photo essay. What the World Eats…Photo Essay by Peter Menzel. I experimented with being a vegetarian in high school, inspired in part by Frances Moore Lappe’s book, Diet for a Small Planet. My mom and I cooked our way through Recipes for a Small Planet, by Ellen Buchman Ewald. Forty years later, both Lappe’ and Ewald’s books seem incredibly prescient.
I hope you enjoy this vegetarian mushroom stroganoff recipe!
- 2 ounces 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion chopped
- 3/4 pound mushrooms sliced (I used Portabellos and creminis)
- Couple of sprigs of fresh thyme chopped
- 1 clove of garlic minced (or more if you like)
- 2 to 3 tablespoons brandy
- 1 1/2 cups vegetable broth
- 1 teaspoon Worcestershire sauce
- 1/2 to 3/4 cups sour cream
- 1/4 cup chopped fresh parsley
- 8 oz. egg noodles
Heat butter and olive oil in a large saute pan. Add onion and and cook over medium heat until softened, about 3 minutes.
Add minced garlic, thyme and sliced mushrooms, continue cooking until tender and browned, about 5 minutes
Deglaze the pan with the brandy, stirring a minute or two.
Add broth and Worcestershire sauce, and bring to a boil. Cooking until reduced by about 1/3, about 7-10 minutes.
Whisk the sour cream in a small bowl and stir into mushroom mixture.
Season with salt and both black and white pepper*.
Serve on top of cooked egg noodles.
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