Mushroom Stroganoff
Mushroom Stroganoff is an easy weeknight meal! My roommate from college would always order a mushroom stroganoff when we used to go out to dinner at our favorite pasta spot. At the time I was a mushroom naysayer but I think I am recently on the way to converting. I looked up the classic elements of a stroganoff: wine, roux, and dairy! It came together fairly quick and was a crowd-pleaser right off the bat. I used rigatoni pasta instead of the traditional egg noodles to keep this recipe eggless as well. It is hearty and satisfying, you might not miss the meat!
Mushroom Stroganoff
I'll be honest, I have never had Mushroom Stroganoff until now. My roommate from college always used to order this at our favorite pasta spot and I figured I would try to recreate it at home during the quarantine. It is the perfect Sunday dinner at the Bhakta house!
Ingredients
- 1 pound rigatoni, or any pasta of your choice
- 1 pound mushrooms sliced
- ½ cup white wine
- ½ cup butter
- ¼ cup sour cream
- 3 tbsp all-purpose flour
- ¼ cup extra virgin olive oil
- 3 tbsp garlic paste
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 tbsp crushed red pepper flakes
- 1 onion finely diced
- 1 tbsp. seasoned vegetable base the best option would be the Better Than Boullion Mushroom Base
Garnish
- fresh parsley
- parmesan cheese
- fresh cracked black pepper
- finely chopped chives
Instructions
- Heat up the olive oil on medium-high heat, in a wide skillet and sear off the mushrooms, you may have to do this in batches in order to get an even sear on all the mushrooms. Set aside.
- Reduce the heat to medium heat. Use the reserved pan and oil from Step 1, and add in the butter. Melt the butter and add in the garlic, thyme, chili flake and rosemary. Once the mixture becomes aromatic, add in the finely diced onions, and turn the heat back up to medium high. Continue to cook them until they're soft and translucent.
- While the onions are cooking, drop the pasta in boiling water. Cook according to package instructions if you plan on serving the sauce separately from the pasta. I highly recommend cooking the pasta slightly under the recommended time and finish cooking it in the sauce if you can! Reserve 1 cup of the pasta water. Add the soup base and sour cream to the pasta water and mix thoroughly. Set aside.
- Take the springs of herbs out of the onion mixture, and sprinkle the flour in. Cook for 3-4 minutes until a good thick paste has developed. Add in the wine and stir until all the bits are scraped off the bottom of the pot and the sauce is thick. Slowly add the pasta water mixture while mixing vigorously.
- Add in mushrooms, add in the pasta, and toss until the sauce coats the noodles. Top with any additional garnishes!
Notes
If you want to serve the sauce and pasta separately, I recommend tossing the hot pasta with a little extra butter, salt, black pepper and parmesan to ensure that the noodles themselves are flavorful.
