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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 2.0 cups

• 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

Directions:

1. Melt the first amount of butter over medium heat and add the shallot, cook until tender.
2. Add the mushrooms to the pot and cook until tender.
3. Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
4. While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
5. Stir the flour into the butter until absorbed to make a roux.
6. Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
7. Stir in the heavy cream and parmesan cheese, and parsley.
8. This 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.
9. Enjoy!

Reviews

[Alethia]

Super tasty! And easy to make vegan - we sub the butter for olive oil and used silk creamer for the cream! We also added lots of garlic!

[SarasotaCook]

Very good recipe and very easy. Two small changes, I used 2 small garlic cloves (I love garlic) and 2 shallots. I just wanted a bit more onion flavor. But otherwise as is.

I served it over pappardelle pasta and garnished with scallions just because I had them on hand. It was very very good. Rich and tasty. Will be making again. Excellent recipe. I enjoy making a meatless meal once a week and this tasted just as good or better.
Thx

[Cooks4_6]

I had portabella mushrooms in the refrigerator that needed to be used, and thought I would try this as a side dish for beef tenderloin. It paired perfectly with the beef as a side dish, but this would make a fantastic vegetarian main dish as well. I will definitely keep this in rotation as both a side and main dish! Thanks for posting!