Vegetarian Mushroom Stroganoff
The vegetarian Mushroom Stroganoff is a variation of the popular Beef Stroganoff or beef Stroganov (Russian). Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). It originated in mid-19th-century Russia. Today, Stroganoff dishes have become popular around the world, with considerable variation from the original recipe.
The Stroganoff dish was named after Stroganoff (French spelling) or Stroganov (Russian spelling). family. They were a family of highly successful Russian merchants, industrialists, landowners, and statesmen. It was believed that the recipe was invented by a French chef working for the family.
After the fall of the Tsar of Russia, Russian immigrants brought the stroganoff dish to the United States. The dish became very popular around the world during the 1950’s. It is served in restaurants in UK, Australia, Scandinavia, China, Hongkong, Japan, Middle East, to name a few. Adaptations use different types of meat including chicken, sausages. In Japan, the stroganoff dish is served over white rice, and seasoned with soy sauce. In Iran, stroganoff is spiced with paprika and served over rice. All in all, the staple ingredients in a stroganoff dish is onions, mushrooms and sour cream.
Here are some of my tips. For this vegetarian mushroom stroganoff recipe, I suggest using fussili, penne or the fetuccine pasta. These noodles have more surface area, and when soaked in the stroganoff sauce, can really enhance the dining experience. Use as much mushrooms as you like. There are several varieties of mushrooms, I personally favor the round button mushrooms, Korean king mushrooms, shitake or chanterelle for the meaty texture.
Serve with our popular Seven Layer Salad dish.
Vegetarian Mushroom Stroganoff
- Frying pan
- 1 pound pasta (fussili, penne, or fetuccine)
- 3 tbsp butter, divided
- 1 small onion, in thin moonshape slices
- 4 cloves garlic, minced I used pre-chopped garlic
- 1 pound mushrooms (cremini, shitake, or chanterelle) any meaty mushroom
- 1-1/2 cup vegetable broth
- 1/2 cup dry white wine
- 3-1/2 tbsp flour
- 3 sprigs sprigs of fresh parsley (or 1/4 teaspoon dried parsley) may substitute with thyme
- 1/2 cup light sour cream
- 1 tbsp balsamic vinegar may substitute with worchestershire sauce
- Sea salt and cracked pepper according to taste
- Boil egg noodles in salted water according to package instructions. When done, drain and set aside.
- While the noodles are cooking, melt 1 tablespoon butter in a frying pan over medium-high heat.
- Add onions and sautée for 5 minutes.
- Add garlic and mushrooms along with the remaining 2 tablespoons of butter. Stir to mix.
- Continue sautéeing for an additional 5-7 minutes, until the mushrooms are cooked, browned and tender.
- Add the white wine and let the sauce simmer for 3 minutes.
- In a separate bowl, Mix the vegetable stock, flour and whisk til smooth.
- Pour the vegetable stock mixture slowly into the pan, and stir to combine.
- Simmer for an additional 5 minutes, stirring occasionally, until slightly thickened.
- The very last step, stir in the sour cream evenly into the sauce.
- Taste and season the sauce with salt and pepper as needed.
- Pour sauce immediately over the egg noodles, garnish with your desired toppings.
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