Here’s a vegetarian version of the popular beef stroganoff, this time made with earthy mushrooms.

Mushroom Stroganoff
makes 6 servings
Ingredients:
- 1 large onion finely sliced
- 6 cups chopped mushrooms any variety
- 6 cloves garlic finely chopped
- 5 tbsp unsalted butter
- 1 lb pasta or dry wide egg noodles
- 1 bunch chives finely chopped – about 2 tbsp
- 3 cups whole milk
- 1 cup sour cream
- 2 tbsp all-purpose flower
- 3 cups shredded Parmesan cheese, Gouda, or sharp cheddar cheese or a combination.
- 1/2 tsp Paprika
- Salt and pepper
Directions:
- Preheat oven to 375 degrees.
- Make pasta according to package directions and set aside.
- Melt 1 tbsp butter on a baking dish and spread butter evenly on the dish. Set aside.
- In pan heat 2 tbsp butter and sauté onions and garlic until tender and onions are slightly caramelized – about 5 minutes. Add paprika and mushrooms and cook for 5 minutes until mushrooms are tender. Add cooked pasta, chopped chives and mix together.




Make the cheese sauce.
- In a saucepan melt 2 tbsp butter. Add 2 tbsp flour and whisk in until bubbles form.
- Now add 3 cups milk and 1 cup sour cream and whisk in to incorporate the flour into a creamy texture and bubbles start forming at the edges. Add cheese and melt into the sauce. This makes a real cheesy mushroom stroganoff.
- If you want to go lighter on the cheese sauce cut down on the milk to 2 cups, 1 tbsp flour, 1/2 cup sour cream, and the cheese down to 2 cups.




- Pour cheese sauce into the mushroom pasta and toss together. Taste test for salt and adjust accordingly.
- Pour mushroom pasta into buttered baking dish and sprinkle with extra cheese. Place in oven for 30 minutes until mushroom and cheese are bubbly. Mushroom Stroganoff is ready.



Looks delicious! Cant wait to make it.
Thanks for sharing.
Yummy! May make this tonight!😋 Thanks for sharing!💝