Meatless Monday: Mushroom Stroganoff

Welcome to my annual recipe crush. Each February I choose a theme, and provide one or two recipes each day for the whole month. This year the theme is Weekly Menu Planning. What are the categories, you ask? We have Sunday Special, Meatless Monday, Taco Tuesday, Worldly Wednesday, Thrifty Thursday, Fishy Friday, and Celebrate Saturday.

This old standby shows up regularly on our Meatless Monday rotation because we both love beef stroganoff but have cut back drastically on the amount of red meat we cook. Honestly, to us, this is very close in flavor and texture to the Beef Stroganoff I used to make with leftover prime rib from Christmas Dinner.

Several years ago I came across a recipe for Creamy Mushroom Pasta that I modified to what we eat today. Important Note: Buy thick balsamic vinegar. It’s more flavorful. Spend some bucks on it, or this will not taste like beef stroganoff.

Mushroom Stroganoff (serves 4-6) 

12 ounces wide noodles

2 tablespoons butter

1 tablespoon olive oil

16 ounces mushrooms (we use a mix of two or three kinds)

3 large cloves garlic, minced

½ cup white wine

1 cup heavy cream

½ cup vegetable broth

3 tablespoons best-quality balsamic vinegar

¼ cup Asiago cheese

salt and pepper to taste

Cook noodles to al dente per package directions. Drain, set aside, and keep warm.

Melt butter and olive oil over medium heat in large skillet. Add mushrooms and garlic. Saute 5-10 minutes until mushrooms are browned and fragrant.

Add wine and bring to a boil to reduce liquid by half.

Add cream, broth, and balsamic vinegar and bring to boil. Let boil for 10-15 minutes to reduce and until the sauce thickens. Season to taste with salt and pepper. Stir in cheese to thicken the sauce further.

Serve over cooked noodles. Have a crusty bread to sop up the sauce.

DH’S Rating: 5 Tongues Up

Looking over my shoulder. “Oh, good! Mushroom Stroganoff. I’ll make the salad.”