Mushroom Stroganoff #vegetarian #dinner

Beef Stroganoff is my top pick. Yet, As increasingly more of us are eating less meat these days (goodness hello), or are going all out veggie lover or vegan. I've been getting an ever increasing number of inquiries concerning how to make this exemplary solace nourishment sans-meat. Also, my answer? Thoroughly do-capable. Too? Absolutely flavorful.

So on the off chance that you also have some nostalgic love for outdated stroganoff… however may blunder toward a veggie lover form out of the blue these days… trust me. This is a formula you've gotta attempt. This formula is extraordinarily easy to make, and can be on the table in pretty much 30 minutes.

When you have the majority of your fixings prepared and hacked, sauté them all together in an enormous sauté skillet or stockpot. At that point once it's a great opportunity to include the veggie stock blend (see underneath), add your noodles to the bubbling water, and the planning should work out well for everything to be prepared to go at last.

This vegetarian Mushroom Stroganoff recipe is quick and easy to make in about 30 minutes, and it is perfectly comforting, hearty, savory, and delicious.

INGREDIENTS:

• 1 pound wide egg noodles
• 3 tablespoons butter, divided
• 1 small white onion, thinly sliced
• 4 cloves garlic, minced
• 1 pound baby bella mushrooms
• 1/2 cup dry white wine
• 1.5 cups vegetable stock
• 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
• 3 1/2 tablespoons flour
• 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
• 1/2 cup plain Greek yogurt or light sour cream
• Kosher salt and freshly-cracked black pepper
• optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

DIRECTIONS:

1. Cook egg noodles al dente in boiling, salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
2. Melt 1 tablespoon butter in a large sauté pan over medium-high heat.  Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.
4. Serve immediately over the egg noodles, garnished with your desired toppings.

Read more our recipe : Paleo Egg Salad

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