Try this hearty, vegetarian twist on the classic Stroganoff. It’s creamy, cozy and just as easy to whip up as a meal for one as it is for a crowd.
It’s that odd time of year when spring and winter seem to change guard every other day. We’re celebrating the arrival of longer days, yet we’re still bundled up in bulky sweaters and wool socks. The mushrooms substituting for meat make this meal filling without adding too much heaviness. You’ll be satisfied, yet still up for activity should spring decide it’s taking a late day shift.
- 1 (8 0unce) package of egg fettuccini noodles
- 1 1/2 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 (8 ounce) packages of sliced mushrooms, cremini or whatever you prefer
- 3 cloves garlic, minced
- 1 tsp paprika
- 2 sprigs fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp flour
- 1/2 cups vegetable broth
- 1/2 cup sour cream
- Parsley for garnish
- Cook the noodles according to package. Keep warm.
- Meanwhile, in a large pan over medium heat, add olive oil and half of the butter. Add mushrooms and cook for 4-5 minutes. Add garlic, paprika, thyme, salt and pepper and let cook about 5 minutes. Stir occasionally. When finished, mushrooms should have shrunk in size and be lightly browned.
- Add remaining butter then spoon the flour into pan. Cook for 1 minute, while stirring constantly.
- Pour broth into pan and bring to boil. Stir constantly. Cook 5 minutes
- Remove from heat source. Add sour cream and stir.
- Serve over noodles.
- Garnish with parsley or a bit more thyme if preferred.