Mushroom Stroganoff

Mushroom Stroganoff recipe

Food blogger Adrianna Adarme substitutes mushrooms for beef in this mushroom stroganoff recipe for a for a vegetarian alternative on the Fresh Tastes blog.

Yield: 2 servings

Ingredients

  • 3 tablespoons unsalted butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 pound shiitake (cremini or oyster mushrooms), sliced
  • 1/4 cup, plus 2 tablespoons, crème fraîche or sour cream
  • 1 tablespoon, plus 1 1/2 teaspoons, balsamic vinegar
  • Splash of heavy cream 
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon ground pepper 
  • Pinch freshly grated nutmeg
  • Salt (I added about 1 teaspoon)
  • 8 ounces egg noodles 
  • Italian parsley

Directions

  1. In a medium saucepan, set over medium heat, melt the tablespoons of butter. When the butter has melted, add the shallot and cook until translucent, about 3 minutes. Next, add the garlic cloves, shiitake mushrooms, crème fraîche, splash of heavy cream, balsamic vinegar, tarragon, nutmeg, pepper and pinch of salt. Give it a good mix and then cover the pot to cook for 5-7 minutes, until the mushrooms are softened. Note: If you're using sour cream, cook the mushroom mixture at a lower temperature, as sour cream has the tendency to curdle when cooked at high temperatures. Salt and pepper to taste (I added an additional 3/4 of a teaspoon of salt and an additional pinch of pepper). 
  2. Meanwhile, bring a medium pot of salted water to a boil. Pour in the egg noodles and cook per the instructions (I found the 7 minute recommendation too long - mine were done at the 5-minute mark.) Drain and serve with the mushroom stroganoff; garnish with a sprinkling of Italian parsley. 
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