MUSHROOM STROGANOFF #VEGETARIAN #QUICKRECIPE
This vegan Mushroom Stroganoff formula is brisk and simple to make in around 30 minutes, and it is superbly ameliorating, healthy, exquisite, and flavorful.
My formula for customary Beef Stroganoff has for some time been one of the most famous posts on this blog. Also, all things considered — it's one of my faves. In any case! As increasingly more of us are eating less meat these days (goodness hello), or are going all out veggie lover or vegan (gracious hello, spouse of mine), I've been getting an ever increasing number of inquiries regarding how to make this exemplary solace sustenance sans-hamburger. What's more, my answer?
Thoroughly do-capable.
Too? Absolutely heavenly.
Truly. I realize individuals like to hurl around the expression "you won't miss the meat!" when vegeterian-izing a few dishes, which, in my experience, appears to as a general rule feel like unrealistic reasoning. In any case, as somebody who absolute adores meat stroganoff, and was served it a greater number of times than I can check growing up, I can sincerely vouch that the mushrooms thoroughly convey this formula. Furthermore, truly, I presently lean toward it to the first… which looks good for our omnivore-veggie lover family unit. ;)
So on the off chance that you also have some nostalgic love for old fashioned stroganoff… however may fail toward a vegan rendition for reasons unknown these days… trust me. This is a formula you've gotta attempt. ?
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:
Cook egg noodles al dente in boiling, generously-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.)
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.
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.
Serve immediately over the egg noodles, garnished with your desired toppings.
*Feel free to use whatever mushrooms you have available. A mixture of your faves would be great!
Fore more detail : http://bit.ly/2Jr7Hxg
