Mushroom Stroganoff
This vegetarian mushroom stroganoff has all the familiar flavors of stroganoff. Full of umami flavor, it's a great vegetarian alternative.
Ingredients
- 1 package egg noodles or pasta of choice
- 16 oz. mushrooms
- 2 shallots
- 1 tbsp neutral oil
- 3-4 cloves garlic
- 1 tsp Better that Bouillon
- 8 oz. warm water
- 2 tbsp flour
- ½ tbsp miso
- ½ tbsp soy sauce
- 1 tsp black pepper
- ¼ tsp salt
- ¼ cup sour cream
Instructions
- Bring a pot of water to boil and cook the noodles according to the instructions on the box.
- Brush any excess dirt off of the mushrooms and remove the stems. Thinly slice the caps.
- Cut the shallots in half and remove the papery skin. Finely dice the shallots.
- In a a large skillet over medium heat, add the oil to the pan along with the shallots and mushrooms. Cook about 10 minutes or until the shallots are translucent and the mushrooms have released their liquid and reduced in size.
- Mince the garlic or use a garlic press and add the garlic to the pan.
- While the garlic cooks, prepare the broth by mixing the vegetable concentrate into warm water according to the directions.
- To the pan, add the broth. Sprinkle the flour over the pan and whisk to incorporate.
- Continue to cook over medium heat to thicken the mixture. Add in the miso and soy sauce. Whisk the miso in until it dissolves.
- Remove from heat and mix in the sour cream. Adjust the flavor with salt and pepper to taste.
- Serve stroganoff over noodles and store in the fridge in a sealed container for up to 1 week.
Notes
To make the stroganoff vegan, substitute in vegan sour cream or vegan cream cheese. You can try vegetable broth instead of Better than Bouillon, but I found that the carrot taste of my vegetable broth threw off the flavor of the dish. If your dish is tasting a little flat, add some acid like lemon juice or apple cider vinegar to brighten it up.