Roasted Mushroom Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
628 kcal
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Course
Main Course
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Cuisine
Russian
Roasted Mushroom Stroganoff
Description
Roasted Mushroom Stroganoff begins by roasting cremini mushrooms tossed with olive oil, kosher salt, pepper, and fresh thyme sprigs in a hot oven. This step intensifies their natural umami and adds caramelized notes. Meanwhile, pappardelle pasta is cooked al dente and drained without rinsing to preserve starch for the sauce.
Butter is melted to sauté shallots until tender, followed by garlic. The roasted mushrooms and their juices are added, sprinkled with flour to thicken, and cooked briefly. A mixture of dry cooking sherry, vegetable stock, soy sauce, and Dijon mustard is gradually incorporated, creating a flavorful sauce. The addition of crème fraîche and optional heavy cream finishes the sauce with a creamy texture and subtle tanginess. Fresh chopped chives garnish the dish for a mild onion note and color contrast.
This stroganoff offers a vegetarian alternative to the classic beef version, with the hearty mushrooms providing texture and depth. It serves well as a main course paired with the wide pappardelle noodles that hold the creamy sauce. Preparing the mushrooms by roasting first enhances the overall flavor significantly.
Ingredients
- 2 pounds cremini mushrooms , (or a mix of cremini and bay bella mushrooms), thickly sliced
- 6 tablespoons extra virgin olive oil , divided
- 1 teaspoon kosher salt , divided
- ½ teaspoon black pepper divided, freshly ground
- 6 prigs plus 1 teaspoon thyme fresh
- 12 ounces pappardelle pasta dry
- 3 tablespoons butter unsalted
- 1 large shallot , finely chopped
- 3 cloves garlic , minced
- 3 tablespoons all-purpose flour
- 1 cup cooking sherry dry
- 1 cup vegetable stock , (made with Better Than Bouillon Seasoned Vegetable Base OR Mushroom Base)
- 2 tablespoons soy sauce less sodium
- 1 tablespoon Dijon mustard
- ½ cup crème fraîche
- ¼ cup heavy cream , optional
- ¼ cup chive finely chopped (or snipped with kitchen shears), for serving, fresh
Instructions
- Preheat the oven to 375°F.
- Divide the mushrooms between two large sheet pans. To each pan, add 3 tablespoons of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Toss the mushrooms well to combine and top each baking sheet with 3 sprigs of fresh thyme. Roast the mushrooms in the oven for 15-20 minutes.
- Meanwhile, bring a large pot of water to boil and season generously with kosher salt. Add the pasta, stir and cook until al dente, according to package instructions (about 8-10 minutes or so). Drain but do not rinse the pasta.
- In a large sauté pan over medium heat, melt the butter. Add the shallot with a pinch of salt and a few of grinds of black pepper. Sauté until tender and aromatic, about 5 minutes. Add the garlic, and sauté for another minute. Add the mushrooms with any of their cooking juice and the remaining teaspoon of fresh thyme. Sprinkle the mushrooms with the flour and stir well to coat, sautéing for 1 minute to cook the flour.
- In a bowl or 4-cup measuring cup, whisk the cooking sherry, vegetable stock, soy sauce, and Dijon mustard until combined. Stir into the mushrooms and cook until the liquid has reduced and thickened, about 5 minutes. Stir in the créme fraîche and cream if using.
- Add the cooked pasta a few handfuls at a time to the mushroom mixture, tossing gently to combine. Taste and add more salt and pepper if needed. Top with minced chives and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 68g | 23% |
| Protein | 16g | 32% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 798mg | 33% |
| Potassium | 971mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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