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
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
- 1/4 -1/2 cup sour cream
- 1/4 cup white wine
- 3/4 cup grated Parmesan
Instructions
- Warm olive oil in a large skillet.
- Add mushrooms and shallots and cook until mushrooms are tender and browned.
- Add garlic and toss with mushroom mixture.
- Sprinkle flour over mushrooms and stir until the vegetables are coated.
- Slowly add the broth, stirring and allowing the mixture to thicken as you add the liquid bit by bit.
- Stir in the mustard and white wine.
- Reduce the heat and simmer for about 5 minutes.
- Stir in the sour cream and 1 tablespoon of tarragon and heat through.
- Season generously with salt and pepper.
- Serve on a bed of the pasta shells or mix the shells and sauce together and serve immediately.
- 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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