Savory Wild Mushroom Stroganoff
Indulge in the rich flavors of our Savory Wild Mushroom Stroganoff, a delightful vegetarian twist on the traditional beef stroganoff. This comforting dish features a medley of hearty portabella or cremini mushrooms combined with a creamy sauce, fresh herbs, and a hint of white wine. Perfect for cozy nights in or as an impressive meal for dinner guests, this hearty recipe is satisfying enough for meat-lovers and vegetarians alike. Serve it over your choice of rice or pasta, or enjoy it straight from the pot with a slice of crusty bread for a truly comforting experience.
N/A
Servings
130
Calories
11
Ingredients
Ingredients
butter
4 tablespoons (divided)
shallot
1 large (minced)
portabella mushrooms or cremini mushrooms
3 cups (cubed)
vegetable broth
1.5 cups (unprepared)
white wine
1/4 cup (unprepared)
fresh thyme
1 teaspoon (chopped)
flour
3 tablespoons (unprepared)
heavy cream
1/4 cup (unprepared)
parmesan cheese
1/4 cup (grated)
fresh parsley
1/4 cup (chopped)
salt and pepper
to taste (unprepared)
Instructions
1
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and sauté until it becomes tender and translucent.
2
Stir in the cubed mushrooms and cook for about 5-7 minutes, or until they have released their moisture and are tender.
3
Pour in the vegetable broth and white wine, then season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
4
In a separate saucepan, melt the remaining 2 tablespoons of butter over medium heat. Once melted, whisk in the flour to create a roux, stirring continuously for about 1-2 minutes until it turns a light golden color.
5
Gradually pour the mushroom mixture into the roux, whisking constantly to combine and avoid lumps. Bring this combined mixture back to a boil, then reduce the heat and simmer until it thickens, about 3-5 minutes.
6
Stir in the heavy cream, grated parmesan cheese, and chopped parsley until fully incorporated and heated through.
7
Serve your Savory Wild Mushroom Stroganoff over rice, pasta, or enjoy it on its own with a generous piece of crusty bread. Savor every bite!
Nutrition Information
7.5g
Fat
7.5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Wild Mushroom Stroganoff?
It is a rich, vegetarian twist on traditional beef stroganoff featuring a medley of hearty mushrooms in a creamy sauce.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian recipe that uses vegetable broth and mushrooms instead of meat.
What types of mushrooms are recommended for this recipe?
The recipe suggests using portabella or cremini mushrooms for their hearty texture.
How many mushrooms do I need to prepare?
You will need 3 cups of cubed mushrooms.
How should the mushrooms be prepared?
The mushrooms should be cleaned and cut into cubes before cooking.
What is the first step in making the stroganoff?
The first step is to melt 2 tablespoons of butter and sauté minced shallots until they are tender and translucent.
How much butter is used in total?
A total of 4 tablespoons of butter is used, divided into two stages of the cooking process.
What is used to deglaze the pan and add flavor to the mushrooms?
Vegetable broth and white wine are poured in after the mushrooms have been sautéed.
How much white wine is required?
The recipe calls for 1/4 cup of white wine.
How long should the mushroom mixture simmer?
The mushroom and broth mixture should simmer for about 10 minutes to allow the flavors to meld.
How do I create the roux for the sauce?
Melt the remaining 2 tablespoons of butter in a separate saucepan and whisk in 3 tablespoons of flour for 1-2 minutes until light golden.
What is the secret to a smooth sauce without lumps?
Gradually pour the mushroom mixture into the roux while whisking constantly to combine.
How long does it take for the sauce to thicken?
After combining the roux and mushroom mixture, it should simmer until thickened, which takes about 3-5 minutes.
When do I add the heavy cream?
The heavy cream is stirred in at the end, along with the parmesan cheese and parsley.
How much heavy cream is needed?
You will need 1/4 cup of heavy cream.
What kind of cheese is used in this stroganoff?
The recipe uses 1/4 cup of grated parmesan cheese.
What fresh herbs are included in the dish?
The dish includes fresh thyme and fresh parsley.
How many shallots are used?
The recipe requires one large shallot, minced.
What are the serving suggestions for this dish?
It can be served over your choice of rice or pasta, or enjoyed with a slice of crusty bread.
How many calories are in a serving?
There are approximately 130 calories per serving.
What is the fat content of this mushroom stroganoff?
One serving contains 7.5g of fat.
How many carbohydrates are in this recipe?
The dish contains 7.5g of carbohydrates per serving.
What is the protein content?
Each serving provides 3g of protein.
How much vegetable broth is required?
The recipe uses 1.5 cups of vegetable broth.
Is this recipe considered a main course?
Yes, it is tagged as a main course and a dinner recipe.
How much flour is needed for the sauce?
The recipe requires 3 tablespoons of flour.
Does this recipe include salt and pepper?
Yes, salt and pepper are added to taste.
How much fresh parsley is used?
The recipe calls for 1/4 cup of chopped fresh parsley.
How long do I sauté the mushrooms initially?
The cubed mushrooms should be cooked for about 5-7 minutes until they release moisture and become tender.
What is the texture of the final sauce?
The final sauce is creamy, thick, and rich thanks to the roux, heavy cream, and parmesan cheese.