Vegetarian Mushroom Stroganoff
This mushroom stroganoff is creamy, hearty, and full of rich flavor and fully vegetarian. It's a one-dish dinner that's ready in half an hour.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 16ounces egg noodles
- 1tablespoon olive oil
- 2tablespoons butter
- 1large onion (thinly sliced)
- 1teaspoon salt
- 1teaspoon ground black pepper
- 4cups mushrooms (sliced)
- 2cloves garlic (minced)
- 1tablespoon fresh thyme leaves
- 2tablespoons flour
- 1teaspoon onion powder
- ½teaspoon paprika
- ½cup white wine
- 1tablespoon vegetable bouillon
- 1tablespoon Worcestershire sauce
- 1bay leaf
- ½cup heavy cream
- Optional: 1/4 cup chopped fresh parsley, 1/4 cup sour cream
Instructions
Step 1
Gather the ingredients.Step 2
Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid.Step 3
Meanwhile, add the olive oil and butter to a large sauté pan and heat on medium-high heat until the butter has melted. Add the onion, salt, and pepper and sauté until the onions are translucent but not quite soft.Step 4
Remove the onion from the pan and set aside. Add the mushrooms and cook them on medium-high heat without stirring for 3 to 5 minutes or until golden brown. Then stir and continue to cook until they are softened and browned.Step 5
Add in the garlic, thyme, flour, onion powder, and paprika. Add the onion back to the pan. Stir to completely coat and combine. Sauté for another 3 minutes.Step 6
Pour in the white wine and deglaze the pan , scraping the bottom as it cooks.Step 7
Add the vegetable bouillon, a cup of pasta water, Worcestershire sauce, and bay leaf. Cook for another 5 minutes.Step 8
Add the heavy cream and stir. Cook for another 3 minutes, until everything is warmed through. Remove the bay leaf.Step 9
Add more salt and pepper to taste. Toss with the pasta and top with chopped parsley and a dollop of sour cream if you wish.