5.0 from 60 votes
Roasted Mushroom Stroganoff
This mushroom stroganoff is hearty, creamy, and loaded with so much rich, savory flavor that dare I say this vegetarian version is so satisfying it rivals the original.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 628 kcal
Course:
Main Course
Cuisine:
Russian
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 freshly ground black pepper , divided
- 6 prigs plus 1 teaspoon fresh thyme
- 12 ounces dry pappardelle pasta
- 3 tablespoons unsalted butter
- 1 large shallot , finely chopped
- 3 cloves garlic , minced
- 3 tablespoons all purpose flour
- 1 cup Dry cooking sherry
- 1 cup vegetable stock , (made with Better Than Bouillon Seasoned Vegetable Base OR Mushroom Base)
- 2 tablespoons less sodium soy sauce
- 1 tablespoon Dijon mustard
- ½ cup Creme Fraiche
- ¼ cup heavy cream , optional
- ¼ cup fresh chives , finely chopped (or snipped with kitchen shears), for serving
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.
Cup of Yum
Nutrition Information
Calories
628kcal
(31%)
Carbohydrates
68g
(23%)
Protein
16g
(32%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
798mg
(33%)
Potassium
971mg
(28%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
646IU
(13%)
Vitamin C
2mg
(2%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 628
% 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.