Vegetarian Mushroom Stroganoff - Recipe Test

Perishability Classification: III

Dietary Accommodations: Gluten Free, Vegetarian

Portions: 2


Description:

A vegetarian take on a classic, hearty entree that's supremely satisfying. We substitute Greek yogurt for cream in this recipe, imparting a substantial boost in protein to balance the nutritional component. Try preparing the mushrooms in alternating thick and thin slices, lending more visual contrast and providing a satisfying textural experience that even die-hard carnivores will appreciate.


As a vegetarian meal, this recipe shines when prepared with a variety of different mushrooms, but it's just as delicious with simple button or cremini mushrooms. Cooking is straightforward. We begin with sweating the shallots and garlic until translucent, then caramelizing the mushrooms slowly with mixed herbs. Finish by blending in Greek yogurt and seasoning with vegetable stock. Add pasta and you've got a heart meal in short order.



Ingredients:

3 Tablespoons Butter or Olive Oil

1 Shallot

2 Cloves Garlic

1 lb. Mushrooms

1/2 Teaspoon Herb Blend

1 Teaspoons White Flour (substitute corn starch for GF)

3 Oz White Wine

6 Oz Greek Yogurt

6 Oz Vegetable Stock

5 Oz Rotini Pasta (optionally GF)

1 Tbs Parmesan Cheese

Black Pepper for Seasoning


Instructions:

Place a medium saucepan over low heat. Slice shallots and add to the pan with butter or olive oil. Mince garlic and add to the pan. Stir gently for five minutes or until softened.


Meanwhile, prepare your mushrooms by slicing into thick and thin slices. When the shallot and garlic mixture has softened, add the mushrooms and herb seasoning. Cook gently over low heat for ten minutes, or until the mushrooms have released their moisture and started to develop some color.


While the mushrooms cook down, prepare the vegetable stock and bring a medium saucepan of water up to a boil.


Sprinkle flour over the mushroom mixture and continue cooking for another three minutes. Then, turn the heat up and deglaze the pan with white wine. Stir to release any fond (browned bits on the bottom of the pan). Then, add Greek yogurt and 1/2 cup of vegetable stock. Stir well and simmer over very low heat.


Put the pasta on to cook while the stroganoff simmers. Keep an eye on the consistency of the stroganoff though, adding more stock if necessary.


Drain the pasta, add to the stroganoff, and mix well.


Serve mushroom stroganoff in bowls, topped with parmesan cheese and additional herbs.


Post Production Notes:

As noted in the video, we experienced some separation of the yogurt from the rest of the stroganoff in this recipe. The addition of flour helps bind things back together, but as a test, we may consider adding the yogurt in at the very end to maintain a creamy appearance. Separation aside, this recipe tastes fantastic.



Check out our YouTube demo here.







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