I have always been a fan of Beef Stroganoff, but in honor of Meatless Mondays here is a vegetarian variation. You can use your favorite mushroom mix: go for white button, crimini, portobello, shiitake, morel, chanterelles, morels, and/or oyster mushrooms. And as I like to spice things up a notch I top each dish with a pinch of red pepper flakes. For those meat lovers who insist…here is the link to a delicious Beef Stronganoff recipe.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion or 1 large shallot, finely diced
- 1 pound mixed mushrooms, chopped and washed
- 1 leek, thoroughly cleaned, sliced into 1/4″ rings
- juice of 1/2 lemon
- salt and pepper
- 1/4 cup white wine to deglaze the pan
- 1/2 cup sour cream
- 2 tablespoons of all purpose flour
- 1/8 cup chopped flat leaf parsley
- Pappardelle or Egg noodles
- Garnish Parsley
- Cook the egg noodles per the instructions (al dente)
- In a hot skillet add butter, olive oil and shallot cooking until the shallot is translucent.
- Add and saute the mushrooms. Cover and cook for about 8 minutes.
- When the water from the mushrooms dissolves, add a dash more olive oil, oregano, lemon juice and add leeks. Cook for 5 more minutes.
- Add salt and pepper to taste. Cook until all liquid dissolved and mushrooms are browned.
- Note: If adding asparagus tips do so now
- Add white wine to deglaze the skillet, scraping all bits to the center of the pan.
- Add sour cream and slowly mix together, blending all ingredients.
- Sprinkle flour over the sauce to slightly thicken
- Add parsley and mix together.
- Add cooked pasta and heat thoroughly.
- Season with salt and pepper, if needed and serve with your favorite red wine.