We’ve been trying something new in the kitchen lately – adding some vegetarian dishes to the dinner rotation. And the craziest part of this menu modification is that it was my husband’s idea [gasp!]. The meat eater of all meat eaters actually suggested that we add some vegetarian meals to the line up (thank you Netflix and the documentary Cowspiracy). While I love meat, I like to mix it up and so I saw this as an opportunity to try out some new recipes. Yay!
So let me introduce you to Mushroom Stroganoff. This dish is ahh-mazing. I’ve always been a stroganoff fan, but mine had always had beef. I thought it was the beef that contributed most of the flavor, but I was wrong. This dish is full of flavor and hearty as well. My kiddos loved it too – Brogan actually said it was one of his favorite dinners ever! I’ll take it! Hope you enjoy!
1 tbsp butter
1 large sweet onion, diced
1 tbsp minced garlic
8 ozs white mushrooms, sliced
8 ozs baby portabella mushrooms, sliced
1/2 tsp salt
1/2 tsp pepper
1 tbsp tomato paste
1 tbsp flour (I used gluten free)
1/4 cup white wine
2 cups vegetable broth
1 tbsp Worcestershire sauce (if you want to be 100% vegetarian, use soy sauce)
2 tbsp whole grain mustard (I used Grey Poupon Country Dijon)
1/4 tsp dried thyme
1/4 cup sour cream
3/4 lb pasta (would prob be best with egg noodles, but I used gluten free penne), boiled according to package
1.) In large skillet over medium-high heat, melt butter and sauté onion and garlic until translucent (about 5 mins).
2.) Add mushrooms, salt and pepper. Sauté until mushrooms are soft and browned (about 8 mins). Stir in tomato paste and cook a few minutes longer, continually stirring.
3.) Add flour and stir, scrapping the bottom of the pan as you do. Cook for 1 to 2 minutes. Add white wine to deglaze. Continue stirring and scrapping the bottom. Once wine is mostly evaporated, add vegetable broth, Worcestershire (or soy) sauce, mustard and thyme. Bring to a boil, reduce heat to low and simmer for about 5 minutes.
4.) Remove sauce from heat and stir in sour cream. Stir in cooked pasta and serve!
Adapted from the Cookie Writer’s Mushroom Stroganoff (Vegetarian)