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mushroom stroganoff

Roasted Mushroom Stroganoff

All the richness of roasted mushrooms, the creaminess of the sour cream, handfuls of fresh herbs all served over pasta- comfort food extraordinaire!

Course Main Course
Cuisine North American
Keyword chestnuts, mushrooms, sour cream
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 24 oz mixed fresh mushrooms , such as portobello, shiitake, oyster and cremini, sliced thickly (if mushrooms are larger, you can quarter them before slicing them up)
  • 6 tbsp olive oil , divided
  • 1 tbsp each minced parsley and dill
  • 3 tbsp unsalted butter
  • 3 medium to large shallots , minced
  • cracked pepper
  • 1/3 cup chopped roasted chestnuts (optional)
  • 2 tbsp all-purpose flour
  • 1/2 tsp porcini powder, optional
  • 1 cup dry white wine
  • 1 1/4 cup beef, or vegetable broth
  • 1/2 cup sour cream, or more if desired , you could use skyr here instead
  • 2 tbsp each chopped fresh flat-leaf parsley and dill , plus more for garnish
  • Salt and freshly ground pepper , to taste
  • 1 lb wide egg noodles or pappardelle , or even cooked rice or mashed potatoes!

Instructions

Roast the Mushrooms

  1. Preheat the oven to 425F and line a baking sheet with parchment paper.
  2. Spread the mushrooms out on the sheet. Drizzle with 3 tbsp of the olive oil, 1tbsp each fresh parsley and dill, and a generous amount of fresh cracked pepper. Toss to coat well.

  3. Roast for 15 minutes.

  4. While the mushrooms are almost finished roasting, In a large fry pan over medium-high heat, melt the butter and remaining 3 tbsp olive oil. Add the shallots and sauté until lightly golden, 2 to 3 minutes. 

    Add the roasted mushrooms and cook, for about 2 minutes. (If using the chestnuts, add at this time as well)

  5. Whisk the flour with the porcini powder (if using) in a small bowl. Add the flour into the pan and stir to incorporate. Stir in the wine and let it simmer for about four minutes to cook off the alcohol. Add the broth and stir well to combine. Reduce the heat to medium low and let it simmer for two minutes.

  6. Remove from the heat, and stir in the sour cream and the 2 tbsp each of the parsley and dill. Season with salt and pepper.

Cook the Pasta

  1. Meanwhile, bring a large pot of water to a boil over high heat. Add a good amount of salt, and the pasta to the boiling water. Cook until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.

  2. Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add pasta water as needed to loosen the sauce to the consistency you would like.

  3. Garnish with more parsley and dill and serve.

Recipe Notes

Beef stock will make this dish taste the most like a traditional Stroganoff.  If you want to keep it vegetarian, and you don't have vegetable stock on hand, this is a perfect time to use the Faux Chicken Bouillon Powder from my Pantry. It is so easy to add a tbsp of the powder to your measuring cup and add the water and blend. Adding this and the wine to the pan will make a wonderful sauce. Totally vegetarian this way!