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.