food.com

Wild Mushroom Stroganoff

5.0(46)

Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.

by I Cook Therefore I·published 2007-05-28

Open original recipe

Vegetable

Servings

(4–6)

Total time

50 min

prep 30 min

Calories / serving

233 kcal

Ingredients (12)

serves

2 tablespoons butter, andbutter
2 tablespoons butterbutter
1 large shallot, mincedshallot
3 cups portabella mushrooms or 3 cups cremini mushrooms, cubedmushroom
1 1/2 cups vegetable brothvegetable-broth
1/4 cup white winewhite-wine
1 teaspoon fresh thyme, choppedthyme
3 tablespoons flourflour
1/4 cup heavy creamheavy-cream
1/4 cup parmesan cheese, gratedparmesan
1/4 cup fresh parsley, choppedparsley
salt and peppersalt-and-pepper

Instructions (9 steps)

01Melt the first amount of butter over medium heat and add the shallot, cook until tender.
02Add the mushrooms to the pot and cook until tender.
03Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.

While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.

05Stir the flour into the butter until absorbed to make a roux.

06Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.

07Stir in the heavy cream and parmesan cheese, and parsley.

08This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.

Nutrition (per serving)

Calories: 233 kcal
Protein: 5 g
Fat: 19 g
Saturated fat: 12 g
Carbs: 9 g
Fiber: 1 g
Sugar: 2 g
Sodium: 212 mg
Cholesterol: 56 mg

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.