Vegetarian Mushroom Stroganoff
Mushroom stroganoff adapted from, Recipes From A Small Planet, by Ellen Buchman Ewald. This can easily be served with gluten free pasta if desired.
Servings: 4 servings
Calories: 473kcal
Ingredients
- 2 Tablespoons unsalted butter
- 2 Tablespoon olive oil
- 1 medium onion chopped
- 3/4 pound mushrooms sliced or quartered if they are large.
- 1 sprig fresh thyme chopped (about 1 Tablespoon)
- 2 cloves garlic minced
- 1 1/2 teaspoons smoked paprika
- 1/2 cup dry white wine
- 1 Tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 cup vegetable broth
- 2/3 cups sour cream
- 1/4 cup chopped fresh parsley
- Kosher salt to taste
- black pepper and white pepper to taste
- 8 oz. egg noodles
Instructions
- Heat butter and olive oil in a large saute pan over medium heat. Add chopped onions and and cook over medium heat until softened, about 3 minutes.
- Add minced garlic, thyme, paprika, and sliced mushrooms, and continue cooking until tender and browned, about 5 minutes
- Deglaze the pan with the white wine stirring a minute or two.
- Add broth, tomato paste, and Worcestershire sauce, and bring to a boil. Reduce heat, and continue cooking until reduced by about 1/3, about 7-10 minutes.
- Whisk the sour cream in a small bowl and stir in a small into mushroom mixture. Then stir sour cream mixture into mushroom mixture. (see notes)
- Season with salt and both black and white pepper to taste and garnish with fresh chopped parsley.
- Serve on top of cooked buttered egg noodles.
Notes
- Use any type of mushroom you choose, white or brown mushrooms (also known as cremini mushrooms).
- Mix a small amount of the warm mushroom mixture into the sour cream before mixing the sour cream back into the stroganoff.
- Chicken broth can be substituted for vegetable broth if desired.