I don’t know about you but this creamy mushroom stroganoff is a dish that gets me in the mood for sweaties, slippers and kitty cuddles. This dish is so comforting. Normally made with beef, I made my version of stroganoff vegetarian with using only mushrooms and substituting dairy sour cream for the dairy free kind and I also used gluten free noodles. Feel free to add back in the other ingredients if you’d like but I promise you, you won’t miss them!
How to Clean Your Mushrooms
I used 2 kinds of mushrooms for this dish. Large Portabellas and baby portabellas. I feel like they are the meatiest of the mushroom family.
Never submerge your mushrooms in water if your washing them. Think of them like a sponge. They will absorb the water and leave them feeling super soggy. Instead take a damp paper towel or wash rag and lightly brush off the dirt with it.
Large portabella mushrooms are cleaned a little differently. Their stems are normally tough so you’ll want to remove it by gently turning your mushroom so your holding the cap, with the other hand twist and pull of the stem.
Next you’ll want to remove the black gills under the cap. A lot of times it tastes bitter and grainy. Using a spoon scrape off the black gills until they are all gone.
Also a quick note. The flour you’re adding to the mushrooms is to thicken your sauce so make sure all your flour is mixed into the mushrooms before adding the vegetable stock.
Commonly the sauce is made to pour over pasta but you can also pour it over french fries (frites) mashed potatoes or even rice. So if you’re feeling wild mix it up! I imagine over fries it would be similar to a poutine, MMM Poutine!
Besides the mushrooms the recipe is pretty straight forward. It makes great leftovers and is a good hardy dinner. I like to serve it with a mixed green salad.If you’re looking for a quick comforting pasta dish, Creamy Mushroom Stroganoff is the meal for you. It’s a nice one to have around on those cold nights where you need the comfort but lack the energy!
Creamy Mushroom Stroganoff
Ingredients
- 16 Oz Dry Pasta Gluten Free Optional
- 1/4 Cup Butter
- 1/2 Yellow Onion Diced
- 2 Garlic Cloves Minced
- 2 Portabella Mushrooms Cleaned and sliced
- 2 Cups Baby Bella Mushrooms Chopped
- 1/2 Tsp Salt and Pepper
- 2 Tsp Worcestershire
- 1/3 Cup Flour I used Gluten Free Flour
- 1 1/2 Cups Vegetable Stock
- 1/2 Cup Dairy Free Sour Cream
- 1 Tbsp Dijon Mustard
- 1/4 Tsp Italian Parsley Chopped
Instructions
- Start by cooking your pasta as directed. Save a 1/4 cup of water for later when it's finished.
- Strain, rinse and set aside.
- Next in a large saute pan melt 1/4 cup butter.
- Add in your diced onions, garlic. Stir
- Add in all of your mushrooms. Saute for 2-3 minutes.
- Mix in salt, pepper and Worcestershire sauce.
- Then add in your flour. Mix until the flour is absorbed.
- Then add in your vegetable stock. Stir well and let simmer for 4-5 minutes until thickened.
- Now add in your pasta water. Blend.
- Mix in your sour cream and dijon mustard.
- And finally add back in your pasta.
- Garnish with Chopped fresh parsley and serve immediately!