Recipe For Vegetarian Stroganoff

Creamy Mushroom Stroganoff Recipe (Vegetarian)

WEBMar 12, 2021 · Step 1: Cook the noodles. Cook the egg noodles according to the instructions on the package. Reserve 1 cup of the pasta water …

Rating: 4.8/5(6)
1. Pasta: Cook egg noodles according to instructions on the package. Reserve 1 cup of the pasta water after cooking, and strain out the rest of the water. Cover noodles to stay warm.
2. Flavor Base: Meanwhile, heat oil in a large saute pan over medium heat. Add onion, garlic, and thyme. Cook until onion is soft and translucent, about 5 minutes.
3. Mushrooms: Roughly chop or slice the mushrooms, then add them to the pan. Continue cooking, stirring occasionally, until the moisture released from the mushrooms has evaporated, about 10 minutes.
4. Get Saucy: Sprinkle flour over the mushroom mixture, stirring to coat everything. Add the wine, gently scraping the bottom of the pan to incorporate all the tasty flavors into the sauce. Add the bouillon, 1 cup of reserved pasta water, and mustard, stirring to combine.

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Vegetarian Mushroom Stroganoff EatingWell

WEBSep 19, 2023 · Place dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving …

1. Place dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving mushrooms and 1 cup soaking liquid. Set aside.
2. Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.
3. Melt butter in a large skillet over medium-high. Add soaked shiitake mushrooms and fresh mushrooms to skillet in an even layer; cook, stirring occasionally, until well browned, 16 to 18 minutes. Add onion, garlic, thyme and tarragon; cook, stirring occasionally, until onion is tender, about 4 minutes. Add flour; cook, stirring often, 1 minute. Add stock, reserved mushroom soaking liquid, mustard, salt and pepper; let come to a boil. Boil, stirring occasionally, 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream. Stir in cooked noodles; sprinkle with cheese and parsley.

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Mushroom Stroganoff Gimme Some Oven

WEBFeb 22, 2018 · Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 …

1. Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
2. 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.
3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the 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 pinch of two of salt and pepper as needed.
4. Serve immediately over the egg noodles, garnished with your desired toppings.

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