Vegetarian Mushroom Stroganoff
(from Evergreen Kitchen)
Ingredients:
- 3
- 1 large yellow onion, diced (about 2 cups)
- 1 lb cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 fresh thyme leaves
- 3 all-purpose flour
- 3½ cups vegetable broth
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 7 oz dried broad egg noodles
- ½ cup milk
- Parmesan cheese
- Chopped flat-leaf parsley (for garnish, optional)
Directions:
-
Sauté onion: Heat 1 tablespoon of the oil in a large skillet (or pot) over medium-high heat. Add onion, sauté until golden at the edges, about 5 minutes.
-
Add mushrooms: Add 1 tablespoon of the oil and mushrooms. Sauté until golden brown and any liquid is cooked off, about 8 minutes.
-
Build sauce: Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, and thyme. Cook, stirring frequently, until garlic is fragrant, 1 to 2 minutes. Stir in flour until vegetables are evenly coated. Pour in vegetable stock, salt and pepper, stirring vigorously to prevent clumps and scrape any brown bits off the pan.
-
Cook noodles: Let mixture come to a boil, then add dried noodles. Gently stir the noodles so they’re evenly covered with liquid. Cook noodles for 4 minutes. Add milk. Continue cooking, stirring occasionally, until the noodles are al dente, about another 4 minutes. (If the pan starts to look dry, add a splash of more stock. Stir as the noodles cook, so they don’t stick to the pan; but be gentle as to avoid breaking the noodles.)
-
Season and serve: Season with more salt and pepper if needed. Garnish with cheese and parsley, and serve immediately.
Notes:
- If needed, substitute 1 teaspoon dried thyme instead of 1 tablespoon fresh thyme.
- For a vegan option, use pappardelle noodles instead of egg noodles, a vegan milk alternative, and a vegan Parmesan.
