Mushroom Stroganoff
We've lightened up the classic Beef Stroganoff and made it meat-free -- and the results are delicious! This dish is so rich and hearty on a chilly evening, and it's great for both the grown-ups and kiddos alike. Make sure to serve with lots of good quality bread for mopping up all of the delicious juices. This recipe makes 4 servings.
PREP TIME
5 minutes
COOK TIME
25 minutes
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 large yellow onion, chopped
1 pound brown mushrooms, brushed clean and sliced
2 cloves garlic, minced
Leaves from 1 sprig of fresh thyme
1 tablespoon all purpose flour
1 cup vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces egg noodles, cooked al dente according to package instructions
1/3 cup heavy cream or half-and-half
Shredded parmesan cheese, for garnish
Chopped flat-leaf parsley, for garnish
1 tablespoon butter
1 large yellow onion, chopped
1 pound brown mushrooms, brushed clean and sliced
2 cloves garlic, minced
Leaves from 1 sprig of fresh thyme
1 tablespoon all purpose flour
1 cup vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces egg noodles, cooked al dente according to package instructions
1/3 cup heavy cream or half-and-half
Shredded parmesan cheese, for garnish
Chopped flat-leaf parsley, for garnish
Directions
Heat oil and butter in a large skillet to medium-high on the stove top. Add onions and cook just until the onions are beginning to brown and turn fragrant, about 5 minutes. Add mushrooms and cook until most of the liquid has cooked out of the pan, about 7-8 minutes. Add garlic and cook for two more minutes. Season with salt and pepper.
Add flour and stir to coat all of the veggies with the flour; cook for one minute. Add stock and thyme, making sure to scrape off any brown bits from the bottom of the pan with a wooden spoon. Continue to cook until mixture thickens, about 4-5 minutes. Turn off heat and stir in cream or half-and-half.
To serve, add a scoop of egg noodles to a serving dish and ladle some mushroom mixture on top. Garnish with parmesan and parsley. Serve immediately.
Add flour and stir to coat all of the veggies with the flour; cook for one minute. Add stock and thyme, making sure to scrape off any brown bits from the bottom of the pan with a wooden spoon. Continue to cook until mixture thickens, about 4-5 minutes. Turn off heat and stir in cream or half-and-half.
To serve, add a scoop of egg noodles to a serving dish and ladle some mushroom mixture on top. Garnish with parmesan and parsley. Serve immediately.
Looking for inspiration? Try these recipes:
Sweet and Spicy Rice Salad
Tortellini Soup with Sausage and Spinach
Hot & Sweet Tomato Pepper Chutney
