A wonderful warm and delicious vegetarian mushroom stroganoff recipe with a splash of white wine. I’ve made this with olive oil instead of butter, and a smaller amount of sour cream than most stroganoff recipes.

 

 

Vegetarian Mushroom Stroganoff

This is a dish that does well with an abundant handful of fresh herbs. I used tarragon, but I’ve also used a mixture of parsley, thyme and chives in the past (what I had growing at home), and it tasted wonderful. I also added some pink peppercorns to add a bit of kick and color, and we like to finish it off with a little extra drizzle of olive oil.

Vegetarian Mushroom Stroganoff
Author: 
Cuisine: Italian
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 8 ounces of pasta shells, cooked, drained and kept warm
  • 4 tablespoons olive oil
  • 1 pound mushrooms
  • 2 large shallots, diced small
  • 3 medium-large cloves garlic, minced
  • 2 heaping tablespoons chopped tarragon (thyme or parsley, or a mixture will also work)
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 2 ½ teaspoons Dijon mustard
  • ¼ -1/2 cup sour cream
  • ¼ cup white wine
  • ¾ cup grated Parmesan
Instructions
  1. Warm olive oil in a large skillet.
  2. Add mushrooms and shallots and cook until mushrooms are tender and browned.
  3. Add garlic and toss with mushroom mixture.
  4. Sprinkle flour over mushrooms and stir until the vegetables are coated.
  5. Slowly add the broth, stirring and allowing the mixture to thicken as you add the liquid bit by bit.
  6. Stir in the mustard and white wine.
  7. Reduce the heat and simmer for about 5 minutes.
  8. Stir in the sour cream and 1 tablespoon of tarragon and heat through.
  9. Season generously with salt and pepper.
  10. Serve on a bed of the pasta shells or mix the shells and sauce together and serve immediately.
  11. Garnish with grated Parmesan and a sprinkle of additional tarragon.
Notes
This recipe can easily be made vegan by simple leaving out the sour cream and cheese.

 

Be well and safe.


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