This mushroom stroganoff is hearty, creamy, and loaded with so much rich, savory flavor that dare I say this vegetarian version is so satisfying it rivals the original.
Course Main Course
Cuisine Russian
Keyword stroganoff
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6
Calories 628kcal
Ingredients
2poundscremini mushrooms, (or a mix of cremini and bay bella mushrooms), thickly sliced
6tablespoonsextra virgin olive oil, divided
1teaspoonkosher salt, divided
½ teaspoon freshly ground black pepper, divided
6sprigs plus 1 teaspoonfresh thyme
12ouncesdry pappardelle pasta
3tablespoonsunsalted butter
1largeshallot, finely chopped
3clovesgarlic, minced
3tablespoonsall purpose flour
1cupdry cooking sherry
1cupvegetable stock, (made with Better Than Bouillon Seasoned Vegetable Base OR Mushroom Base)
2tablespoonsless sodium soy sauce
1tablespoonDijon mustard
½cupcréme fraîche
¼ cupheavy cream, optional
¼ cupfresh chives, finely chopped (or snipped with kitchen shears), for serving
Instructions
Preheat the oven to 375°F.
Divide the mushrooms between two large sheet pans. To each pan, add 3 tablespoons of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Toss the mushrooms well to combine and top each baking sheet with 3 sprigs of fresh thyme. Roast the mushrooms in the oven for 15-20 minutes.
Meanwhile, bring a large pot of water to boil and season generously with kosher salt. Add the pasta, stir and cook until al dente, according to package instructions (about 8-10 minutes or so). Drain but do not rinse the pasta.
In a large sauté pan over medium heat, melt the butter. Add the shallot with a pinch of salt and a few of grinds of black pepper. Sauté until tender and aromatic, about 5 minutes. Add the garlic, and sauté for another minute. Add the mushrooms with any of their cooking juice and the remaining teaspoon of fresh thyme. Sprinkle the mushrooms with the flour and stir well to coat, sautéing for 1 minute to cook the flour.
In a bowl or 4-cup measuring cup, whisk the cooking sherry, vegetable stock, soy sauce, and Dijon mustard until combined. Stir into the mushrooms and cook until the liquid has reduced and thickened, about 5 minutes. Stir in the créme fraîche and cream if using.
Add the cooked pasta a few handfuls at a time to the mushroom mixture, tossing gently to combine. Taste and add more salt and pepper if needed. Top with minced chives and serve.