Liza’s Wild Mushroom Stroganoff
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Servings
- about 4 servings
Categories
- Main Course
- Fusion
- Easy
Dietary
- Egg-free
- Low-sugar
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Wheat.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Fresh herbs, mushrooms, heavy cream, parmesan cheese, a splash of white wine and a lot of yum!
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Ingredients
- 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.
