Vegetarian Mushroom Stroganoff
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
473 kcal
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Course
Main Course
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Cuisine
Vegetarian
Vegetarian Mushroom Stroganoff
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Mushroom stroganoff adapted from, Recipes From A Small Planet, by Ellen Buchman Ewald. This can easily be served with gluten free pasta if desired.
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Ingredients
- 2 Tablespoons butter unsalted
- 2 Tablespoon olive oil
- 1 medium onion chopped
- 3/4 pound mushrooms sliced or quartered if they are large.
- 1 prig thyme chopped (about 1 Tablespoon, fresh
- 2 cloves garlic minced
- 1 1/2 teaspoons smoked paprika
- 1/2 cup white wine dry
- 1 Tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 cup vegetable broth
- 2/3 cups sour cream
- 1/4 cup parsley chopped, fresh
- kosher salt to taste
- black pepper to taste
- white pepper to taste
- 8 oz. egg noodles
Instructions
- Heat butter and olive oil in a large saute pan over medium heat. Add chopped onions and and cook over medium heat until softened, about 3 minutes.
- Add minced garlic, thyme, paprika, and sliced mushrooms, and continue cooking until tender and browned, about 5 minutes
- Deglaze the pan with the white wine stirring a minute or two.
- Add broth, tomato paste, and Worcestershire sauce, and bring to a boil. Reduce heat, and continue cooking until reduced by about 1/3, about 7-10 minutes.
- Whisk the sour cream in a small bowl and stir in a small into mushroom mixture. Then stir sour cream mixture into mushroom mixture. (see notes)
- Season with salt and both black and white pepper to taste and garnish with fresh chopped parsley.
- Serve on top of cooked buttered egg noodles.
Notes
- Use any type of mushroom you choose, white or brown mushrooms (also known as cremini mushrooms).
- Mix a small amount of the warm mushroom mixture into the sour cream before mixing the sour cream back into the stroganoff.
- Chicken broth can be substituted for vegetable broth if desired.
Nutrition Information
Show Details
Serving
1serving
Calories
473kcal
(24%)
Carbohydrates
51g
(17%)
Protein
12g
(24%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.3g
(15%)
Cholesterol
85mg
(28%)
Sodium
338mg
(14%)
Potassium
609mg
(13%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1019IU
(20%)
Vitamin C
6mg
(7%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 473kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 338mg | 14% |
| Potassium | 609mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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