I’ve never been one for beef stroganoff, but a vegetarian mushroom stroganoff? Count me in. Essentially a creamy, hearty mushroom pasta dish, this vegetarian mushroom stroganoff really hits the spot. Enjoy it with orange wine for a unique pairing or stick with a food-friendly Italian red.
Use Porcini Powder to Thicken the Sauce
If you’ve ever had or made traditional beef stroganoff, you’ll know that the sauce – a delightful combination of shallots, garlic, thyme, cream and butter – is thickened using all-purpose flour. Instead, this vegetarian mushroom stroganoff recipe will use powdered porcini mushrooms to thicken the sauce while adding depth and earthiness to the flavor.
You may be able to located porcini mushroom powder at a specialty store, but I just bought a small bag of dried porcini mushrooms and blended them until they became a fine powder. Super easy! Before you opt to just use flour because you happen to have it on hand, let me tell you that these powdered porcini mushrooms add a LOT more flavor that really makes this mushroom pasta dish so much better.
Try Orange Wine for a Unique Pairing
I have more than a couple of posts raving about how good of a pairing Cabernet Sauvignon is with mushrooms. My cast-iron vegetarian shiitake meatballs are just one of my favorite mushroom recipes to pair with a Cab. Sometimes you gotta mix it up though and break from the typical guidelines for wine pairing. I was inspired by Dana Frank and Andrea Slonecker’s own take on a mushroom stroganoff in their recipe book Wine Food. They opted to pair it with orange wine and I simply had to try it out. I was not disappointed.
Orange wine is a white wine that has skin-contact. Furthermore, grape skin-contact in the wine-making process is what determines the color of any wine. Red wines are made from grapes with red skins and as such, any skin-contact results in red wine. Therefore, a light amount of skin contact from red grapes is how rosé wine is made. You’ll frequently hear orange wine discussed in circles where natural wine is a hot topic.
I grabbed my 2019 Barig Alte Reben orange wine from Bond Street Wines here in Charlotte, NC. This Austrian wine is a blend of Gruner Veltliner and Roter Veltliner. It has some seriously intense notes of orange, strong minerality, and an interesting mix of citrus and floral flavors.
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Vegetarian Mushroom Stroganoff
- Prep Time: 10 minutes
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: Pasta Dinner
- Method: Stovetop
- Cuisine: German
- Diet: Vegetarian
Ingredients
- Approximately 2 lbs Portabello mushrooms, sliced
- 1 oz of dried porcini mushrooms, powdered
- 1/2 cup white (or orange) wine
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 12 oz (1 bag or box) of extra-wide egg noodles
- 4 tbsp butter
- 1 whole shallot, finely chopped
- 3 cloves of garlic, minced
- 2 sprigs of thyme
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil.
- Heat butter, garlic, and shallot over medium heat in a large pan until aromatic and lightly starting to brown.
- Once your pot of water is boiling, add your egg noodles and cook according to instructions on the package.
- Add portabello mushrooms to the pan and cook while stirring regularly for about 7 minutes or until they are all soft and browned.
- While the mushrooms are cooking, blend dried porcini mushrooms into a fine powder. Add the powder to the pan and stir until evenly dispersed.
- Add wine to the pan and allow the alcohol to cook off for a couple of minutes. Stir regularly to prevent anything from sticking to the pan.
- Pour the wine, heavy cream, and sour cream into the pan along with the sprigs of thyme. Stir consistently to incorporate everything together. Allow the thyme to infuse and the sauce to thicken.
- Season with salt and pepper to taste.
- Add in your cooked egg noodles and toss to coat.
- Serve with a chilled orange wine.
Notes
- All-purpose flour can be used in place of powdered porcini mushrooms (use half the amount listed above if using flour).
- Optional: Add 2 tsp of truffle oil at the end and toss to disperse evenly. In this case, I’d pair this dish with a Barbera d’Asti red wine from Italy.
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
One of my favorite dishes I’ve ever made. This recipe is amazing. I made it twice in two weeks time because I just kept craving it! So good.
Very delicious recipe! I will be making this again. My vegetarian friends enjoyed it too!