MUSHROOM STROGANOFF #NOODLES #BLACKPEPPER
This veggie lover Mushroom Stroganoff formula is speedy and simple to make in around 30 minutes, and it is splendidly consoling, generous, appetizing, and scrumptious.
My formula for customary Beef Stroganoff has for some time been one of the most famous posts on this blog. Furthermore, all things considered — it's one of my faves. However! As increasingly more of us are eating less meat these days (goodness hello), or are going all out veggie lover or vegan (gracious hello, spouse of mine), I've been getting an ever increasing number of inquiries concerning how to make this great solace sustenance sans-hamburger. Also, my answer?
Thoroughly do-capable.
Moreover? Absolutely heavenly.
Truly. I realize individuals like to hurl around the expression "you won't miss the meat!" when vegeterian-izing a few dishes, which, in my experience, appears to as a general rule feel like unrealistic reasoning. In any case, as somebody who out and out cherishes hamburger stroganoff, and was served it a bigger number of times than I can tally growing up, I can genuinely vouch that the mushrooms absolutely convey this formula. What's more, truly, I currently lean toward it to the first… which looks good for our omnivore-vegan family unit.
So in the event that you also have some nostalgic love for outdated stroganoff… however may blunder toward a vegan form out of the blue these days… trust me. This is a formula you've gotta attempt.
INGREDIENTS:
- 1 pound wide egg noodles
- 3 tablespoons butter, divided
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced
- 1 pound baby bella mushrooms*
- 1/2 cup dry white wine
- 1.5 cups vegetable stock
- 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
- 3 1/2 tablespoons flour
- 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 cup plain Greek yogurt or light sour cream
- Kosher salt and freshly-cracked black pepper
- optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper
DIRECTIONS:
- Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
- Melt 1 tablespoon butter in a large sauté pan over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
- Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
- Serve immediately over the egg noodles, garnished with your desired toppings.
For more detail : http://bit.ly/2Jr7Hxg
