Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, mushroom stroganoff for 2 or 3. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
A delicious vegetarian recipe for busy weeknights! This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. Serve it over rice, pasta or mashed potatoes. This homemade mushroom stroganoff recipe is vegan, soy free, and can easily be gluten free.
Mushroom Stroganoff for 2 or 3 is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Mushroom Stroganoff for 2 or 3 is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mushroom stroganoff for 2 or 3 using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mushroom Stroganoff for 2 or 3:
- Take 4 Tablespoons unsalted butter
- Take 1 large shallot, chopped
- Take 1 pound mushrooms, thinly sliced
- Get 2 Tablespoons flour
- Get 1 cup dry white wine (or dry vermouth)
- Get 1 cup broth (chicken, veg, beef all work fine)
- Get 1/2 cup sour cream
- Get 2 Tablespoons finely chopped chives or green onions (plus more for garnish)
- Get 1/2 teaspoon paprika
- Make ready salt (3/4 teaspoon to start)
- Get to taste black pepper
- Make ready 8 oz. egg noodles or pasta
Mushroom Stroganoff, Wonderfully "Meaty" Without the Meat. Warming and comforting recipes with rich, earthy flavors are my favorite kind of recipes for this time of year. I love to gather up a bowl-full of very simple ingredients, a large skillet or pan to prepare everything in, and then serve the finished. It is quick, easy and you will not miss the meat!
Steps to make Mushroom Stroganoff for 2 or 3:
- In a large fry pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 7 minutes.
- Add the flour and stir to incorporate. Stir in wine and broth and cook until most of the alcohol has evaporated, about 4 to 5 minutes.
- Remove from the heat, and stir in the paprika, sour cream and the 2 Tablespoons chives and season with salt and pepper. Set aside while you boil noodles for pasta.
- Bring a large pot of water to a boil over high heat. Add 1 Tablespoon salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until a little past al dente according to the package instructions.
- Drain the pasta, portion on plates, and spoon heated stroganoff over the pasta, sprinkling some chopped chives for garnish.
- Enjoy! :)
I love to gather up a bowl-full of very simple ingredients, a large skillet or pan to prepare everything in, and then serve the finished. It is quick, easy and you will not miss the meat! Flavors in this mushroom stroganoff are not only rich and balanced but elevated. We are not vegetarians but definitely trying to eat less meat. However, it was too salty, maybe from the sour cream?
So that’s going to wrap it up with this special food mushroom stroganoff for 2 or 3 recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
