1/9 Photos of Wild Mushroom Stroganoff
I Cook Therefore I Am's Note:
Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.
My Private Note
Units: US | Metric
- 2 tablespoons butter, and
- 2 tablespoons butter
- 1 large shallot, minced
- 3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
- 1 1/2 cups vegetable broth
- 1/4 cup white wine
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- salt and pepper
- 1Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- 2Add the mushrooms to the pot and cook until tender.
- 3Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- 4While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- 5Stir the flour into the butter until absorbed to make a roux.
- 6Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- 7Stir in the heavy cream and parmesan cheese, and parsley.
- 8This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
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Nutritional Facts for Wild Mushroom Stroganoff
Serving Size: 1 (86 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 232.7
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 11.8 g
- Cholesterol 56.4 mg
- Sodium 211.9 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 1.1 g
- Sugars 1.8 g
- Protein 5.0 g
The following items or measurements are not included: