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Shiitake just got real (stroganoff)!

Shiitake just got real (stroganoff)!

Ok, so I actually used Crimini (baby Portabello) mushrooms for this recipe but it’s really up to you and your fungi preferences to select which mushroom you like best. Pretty much any type of (or mixture of) mushroom will work for this stroganoff recipe. Even plain old white button mushrooms are fine—don’t feel like you need to shell out the big bucks for some fancy-pants shrooms.

Time: 1 hour including all chopping and whatnot if you time manage well
Servings: 4 to 6

Ingredients

  • 1 + 1/2 pounds of any mushroom (stems removed) you like separated into 1 lb and 1/2 lb groups

  • 2 cups yellow onion, diced

  • 4 cloves garlic, minced

  • 1 + 1/2 cups veggie stock

  • 1/2 cup dry white wine

  • 3 Tbs butter

  • 3 + 1/2 Tbs flour

  • 1 Tbs Worcestershire sauce or soy sauce

  • 3 small sprigs Thyme, stems removed

  • 2/3 cup sour cream

  • 1 + 1/2 tsp salt

  • 1 tsp pepper

  • 3 Tbs chopped green onion per serving

  • 16 oz pasta of choice (I like Fusilli)

  • 1/2 cup water from cooked pasta

Directions

In a large frying pan melt the butter then add in the diced onion and cook over medium heat until translucent and browned. White the onion is cooking slice 1 lb of the mushrooms and put the other 1/2 lb into a small food processor and process until broken down. Now’s also the time to mince that garlic.

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When the onions are all nicely browned, add the sliced mushrooms and garlic to the pan and continue to cook on medium until the mushrooms are brown and soft.

A mountain of mushrooms!

A mountain of mushrooms!

Next, add the processed mushrooms and wine to the pan and raise the heat so the mixture comes to a boil. About this time you can boil your pasta water and get that pasta cooking.

Keep cooking!

Keep cooking!

Cook for 5 to 8 minutes or until the sliced mushrooms are brown and a bit crispy.

Now we’re starting to look good!

Now we’re starting to look good!

While the mushrooms are getting all crispy and delicious, whist together the flour, Worcestershire sauce, veggie stock, Thyme, salt, and pepper in a separate bowl. When the mushrooms are looking good, add in the veggie stock and flour mixture and stir well to combine. Lower the heat to medium and cook for an additional 3 to 4 minutes to thicken the mixture the remove from the heat.

Perfect!

Perfect!

Drain your pasta when it’s ready and reserve 1 cup of the pasta water but you’ll likely only need a half cup… better to have more though just in case.

Let the mushrooms rest for about 3 to 4 minutes while you’re draining your pasta. Once the mushrooms are a bit cooler stir in the sour cream. Once the sour cream is combined you can add in as much of the pasta water as you want to in order to get the consistency you prefer. I like the sauce a bit thicker so I use just a half cup.

Drool!

Drool!

Cover that pasta with the mushroomy goodness, sprinkle on some sliced green onion and devour!

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Cauliflower is the souper star here

Cauliflower is the souper star here

I'm not pulling your legume, this soup is delicious.

I'm not pulling your legume, this soup is delicious.