I know we’re headed into warmer months. And I know that you want light, veggie-filled dishes. Here in NYC, however, it’s still a little chilly at night and, quite honestly, we’re not there with the light, veggie-filled entrees yet. Soon, but not quite.
So here we have a hearty dish that is filled with mushrooms. Technically a fungi, but I’ll count them as a veggie for the sake of making it seem more spring-like. Stroganoff is traditionally beef in a creamy sauce, but mushrooms take center stage in this vegetarian version. Another bonus of this recipe? It doesn’t include any questionable cream of mushroom soup. That’s not easy to find in a stroganoff recipe.
(Of course, if you really wanted to make beef stroganoff you could just substitute one pound of browned ground beef for one pound of the mushrooms.)
makes 6 servings
3 tablespoons butter
3 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 pounds mixed mushrooms (button, crimini, portobello), sliced
1 teaspoon thyme, chopped
3 tablespoons flour
1 cup vegetable broth
2 tablespoons parsley, chopped
1/2 cup sour cream
salt and pepper, to taste
16 ounces egg noodles
Heat olive oil and butter in a large skillet over medium heat. Add the onion to the skillet and saute until softened. Add the mushrooms to the skillet and saute until they soften and release most of their moisture, about 5 minutes. Add the thyme and flour and toss until well distributed. Add the vegetable broth, stir, and cook until the liquid has thickened. Remove from the heat and add the parsley, sour cream, salt, and pepper. Stir to combine. Meanwhile, Bring a large pot of water and 2 tablespoons salt to a boil over high heat. Add the egg noodles and reduce the heat to medium. Cook, stirring occasionally to prevent sticking. After 10-12 minutes, or when the noodles are al dente, drain, reserving half a cup of the water. Use the reserved water to the sauce if it needs thinning. Serve the mushrooms and sauce over the noodles.