VEGETARIAN MUSHROOM STROGANOFF
This mushroom stroganoff recipe has all of the comforting flavors you love from beef stroganoff, but without any of the meat! This vegetarian dish has incredible depth; the combination of dried and fresh mushrooms makes this main feel unctuous and meaty. The sour cream and mustard add richness, while the herbs add a hit of brightness.
Provided by Adam Hickman
Categories Healthy Vegetarian Pasta Recipes
Time 1h10m
Number Of Ingredients 18
Steps:
- Place dried shiitake mushrooms in a small heatproof bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving mushrooms and 1 cup soaking liquid. Set aside.
- Prepare noodles according to package directions, omitting salt and fat. Drain; rinse noodles under cold water and drain again. Set aside.
- Melt butter in a large skillet over medium-high. Add soaked shiitake mushrooms and fresh mushrooms to skillet in an even layer; cook, stirring occasionally, until well browned, 16 to 18 minutes. Add onion, garlic, thyme and tarragon; cook, stirring occasionally, until onion is tender, about 4 minutes. Add flour; cook, stirring often, 1 minute. Add stock, reserved mushroom soaking liquid, mustard, salt and pepper; let come to a boil. Boil, stirring occasionally, 2 minutes. Remove from heat; let cool 5 minutes. Stir in sour cream. Stir in cooked noodles; sprinkle with cheese and parsley.
Nutrition Facts : Calories 286 calories, Carbohydrate 40 g, Fat 9 g, Fiber 3 g, Protein 12 g, SaturatedFat 5 g, Sodium 556 mg, Sugar 4 g
MUSHROOM STROGANOFF RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, cremini mushroom, garlic, dried thyme, pepper, salt, dry white wine, vegan worcestershire, flour, vegetable broth, almond milk, fusilli pasta, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the mushrooms and cook until most of the juices have evaporated.
- With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt.
- Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated.
- Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined.
- Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked.
- Serve immediately, garnished with parsley.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 39 grams, Fiber 3 grams, Protein 11 grams, Sugar 13 grams
MUSHROOM STROGANOFF (NO WINE)
This recipe is adapted from the Beef Stroganoff recipe in the Better Homes and Gardens cookbook. I often use fat free sour cream and margarine, in which case I have to add a little more flour to thicken the mixture up. It is also fun to experiment with different types of mushrooms to get a change in flavor. Serve over any rice or noodles, but egg noodles are our favorite. Have fun.
Provided by whtbxrmom
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add bouillon to hot water and stir to dissolve.
- In a bowl stir together sour cream and flour. Stir in bouillon dissolved in water and pepper. Set aside.
- Spray lg skillet and add mushrooms, onion and garlic. Cook over med heat until it reaches desired doneness.
- Stir flour mixture into skillet. Cook until thickened and bubbly. Cook and stir for one minute more. Serve over noodles or rice.
Nutrition Facts : Calories 212.6, Fat 2.9, SaturatedFat 0.9, Cholesterol 28.3, Sodium 52.3, Carbohydrate 38, Fiber 2.6, Sugar 7.3, Protein 10.7
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