Mushroom Stroganoff
Mushroom Stroganoff
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Category
Main Course
Servings
4
Prep Time
5 minutes
Cook Time
20 minutes
Our spin on a classic stroganoff, made vegetarian with your favorite mushrooms.
Ingredients
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3 tbsp Butter
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1 Shallot
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2 Cloves of Garlic
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1/2-1 lbs Sliced Mushrooms
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1 1/2 cups of Vegetable Broth
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1/3 cups Crème fraîche or Sour Cream
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3 tbsp all-purpose flour
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1/2 tsp Dried Tarragon
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1/2 tsp Ground Pepper
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1 tsp Salt
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1/2 lb Pasta
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Minced Fresh Italian Parsley
Directions
In a medium skillet over medium heat, melt the butter. Add the shallot and cook until translucent, about 3 minutes. Add garlic and mushrooms. Cook until tender; remove to a bowl and set aside.
In same skillet, add broth and simmer until reduced by 1/3, scraping pan to release any mushroom bits.
Pour mushrooms back into broth; turn heat to low.
Combine flour, crème fraîche, tarragon, pepper, and a pinch of salt in a separate bowl. Add cream mixture to skillet, give it a good mix; cover the pot and cook another 5-7 minutes. (Note: if you're using sour cream, cook lower as it can curdle at high temperatures). Add salt & pepper to taste.
Meanwhile, bring a pot of salted water to a boil. Boil pasta until done, drain immediately. Divide amongst plates, topped with mushroom sauce. Garnish with italian parsley.
