Mushroom Stroganoff

Mushroom Stroganoff

Technically a stroganoff is a dish with beef braised in sour cream. So, technically this is not a stroganoff, but if you want the flavors of a stroganoff without the beef, this is perfect! I am not a vegetarian, and I am sure I will make stroganoff with beef sometime in the future, but this is every bit as tasty and rich. It would have probably been even more tasty with some more exotic mushrooms, but all I had was the lowly button mushroom.

Mushroom Stroganoff
Serves 4

4 cloves garlic, minced
2 shallots, finely chopped
1 lb mushrooms, sliced
2 tablespoons fresh parsley
1/4 cup sherry
2 tablespoons butter
1 cup chicken broth
1/2 cup sour cream
1 teaspoon dried thyme
12 oz fettuccine
salt and fresh ground pepper to taste

Start water boiling for pasta.

Melt butter over medium-high heat. Add mushrooms, garlic, and shallots. Cook until mushrooms release their moisture, about 8 minutes. Add sherry, scraping up the browned bits. Cook until sherry is almost evaporated about 4-5 minutes. Add broth, thyme, salt and pepper, simmer about 5 minutes. Add sour cream and parsley and heat gently. Sometime during this, your water will come to a boil, when it does, cook pasta.

Toss sauce with cooked pasta.


This will be my entry for Pasta Presto Nights at Once Upon a Feast.

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  1. says

    Pam – did you hear St. Louis had an earthquake this morning? My friends and family all felt it…woke them up. Remember the year everyone was carrying earthquake kits in their cars??

  2. says

    Technicalities schmechnicalities–it looks delicious and that’s what counts! My excuse to myself for my never-quite-authentic dishes is that if we all made technically perfect renditions of each dish, none of us food bloggers would have much to read or ruminate over. ;-)