Liza’s Wild Mushroom Stroganoff
Fresh herbs, mushrooms, heavy cream, parmesan cheese, a splash of white wine and a lot of yum!
- Total Time: 30 minutes
Ingredients
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- 2 tablespoons butter (divided)
- 1 large shallot, minced
- 3 cups portabella or cremini mushrooms, cubed
- 1 1/2 cups vegetable broth
- 1/4 cup white wine
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the minced shallot and cook until tender.
- Add the mushrooms to the pot and cook until softened.
- Stir in the vegetable broth, white wine, and season with salt and pepper. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
- In a separate pot, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour to make a roux, cooking until the flour is fully absorbed.
- Gradually pour the mushroom mixture into the roux, stirring constantly. Bring to a boil, then reduce the heat and cook until the sauce thickens.
- Stir in the heavy cream, Parmesan cheese, and fresh parsley. Adjust seasoning with additional salt and pepper, if needed.
- Serve over pasta or as a sauce for your favorite dish.
- Prep Time: 10
- Cook Time: 20
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