Wild Mushroom Stroganoff

Photo by eugene s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons butter, and

  • 2

    tablespoons butter

  • 1

    large shallot, minced

  • 3

    cups portabella mushrooms or 3 cups cremini mushrooms, cubed

  • 1 1/2

    cups vegetable broth

  • 1/4

    cup white wine

  • 1

    teaspoon fresh thyme, chopped

  • 3

    tablespoons flour

  • 1/4

    cup heavy cream

  • 1/4

    cup parmesan cheese, grated

  • 1/4

    cup fresh parsley, chopped

  • salt and pepper

Directions

1 Melt the first amount of butter over medium heat and add the shallot, cook until tender. 2 Add the mushrooms to the pot and cook until tender. 3 Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes. 4 While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat. 5 Stir the flour into the butter until absorbed to make a roux. 6 Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened. 7 Stir in the heavy cream and parmesan cheese, and parsley. 8 This can be served over rice or pasta

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