When I was little, my mother use to make beef stroganoff on really cold days when we lived in Saskatchewan. And in turn, the dish has always brought back memories of warmth, comfort and of my homeland, Canada. And although this isn’t the original beef stroganoff recipe, it’s nearly identical in taste – sans meat, and still brings back memories 🙂

Why not stick with the original beef stroganoff recipe? Recently, since moving to Puerto Rico, I’ve slowly started incorporating more plant based meals into my diet. As mentioned in a previous post, I’m still uncertain why that is, but I believe a lot of factors come into play. And although beef stroganoff has been a staple in my life, sometimes it’s good to change things up!

What you need to make Mushroom Stroganoff

2 yellow onions, chopped
6 Tbs butter
16 ounces of white button mushrooms, sliced
4 cloves of garlic, sliced
1/4 white wine
2 large portobello mushrooms, largely chopped
1 cup vegetable broth
Salt & Pepper
2 Tbs of flour
1 can of condensed mushroom soup
10 oz Egg noodles*
1 1/2 cups of sour cream
Salt and Pepper to taste

How to make Mushroom Stroganoff

In a large dutch oven, heat 5 Tbs butter over medium-high heat; add in onions, and a pinch of salt and pepper, cooking until they become translucent 8-10minutes)

Add sliced white mushrooms, and sliced garlic; stir in with onions. Continue to stir to ensure nothing burns; keep an eye out for when the bottom of the dutch oven begins to brown, and the ingredients begin to stick. This is when you’ll pour 1/4 cup of white wine to deglaze the pan

Once deglazed, remove your onion/mushroom mix from the dutch oven and place into another pot and cover; set aside.

In the same large dutch oven, over medium heat, add in chopped portobellos:

And 1 cup of vegetable broth. Cover on medium for 4 minutes, stirring once at the mid point (2 minutes).

When you first begin cooking the portobellos, both the mushrooms and broth will be light (like the image on the left, below). Towards the end of your 4 minutes, the vegetable broth and mushrooms will darken, and you’ll be left with a deep, rich color.

After 4 minutes, turn heat down to medium-low, adding in 2 Tbs of flour to thicken, along with your onions, mushrooms and garlic you set aside earlier. Stir together all ingredients, while also adding in the mushroom soup – bringing all this deliciousness to a simmer. Once at this stage, it’s time to prepare your egg noodles (follow instructions on their package).

Before serving stroganoff, add in 1 1/2 cups of sour cream and stir well. Now, for the final step… You can either add your egg noodles into your mushroom stroganoff, or keep them on the side, serving the stroganoff on the noodles. Your choice! I’ve always preferred separate, so my inner fat kid can make a pile of noodles and top it with stroganoff.

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