After a long day of work, all I want to do is quickly throw together dinner, bundle up with a blanket on the couch and eat a bowl of something comforting. Forget about the fact that we are trying to break this habit and sit at our actual kitchen table. Because when I make a dish like this portabella stroganoff, it never seems to happen. Warm, creamy and comforting = the couch wins every single time.
While traditionally made with beef, portabella mushrooms make a great substitute for the meat in this 30-minute vegetarian version. They offer a nice and hearty texture, to help give that comforting feel during this colder weather.
The savory and meaty flavor of the mushrooms is really brought out by the use of red wine, as well as the addition of Tamari and a little bit of vegan Worcestershire, which add great depth. A hint of liquid smoke and smoked paprika are also used to give this dish all the flavor that you would find in its beef counterpart.
Plain Greek yogurt adds a bit of creaminess, but you could certainly go with sour cream instead. The sauce will thicken up as it sits and cools down, so depending on how saucy you like your pasta, you may want to add in a splash of broth when reheating leftovers (if you have any!) to loosen it back up a bit.
This post was originally published on November 26, 2014.Print
A vegetarian take on classic beef stroganoff. This lightly creamy pasta dish is packed with portabella mushrooms and full of flavor from red wine and Tamari.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 8 ounces uncooked fettuccine or egg noodles
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 large portabella mushrooms (about 1 pound), cleaned, stemmed, halved and sliced
- 3 tablespoons all-purpose flour
- 1/2 cup red wine
- 1 1/2 cups low-sodium vegetable broth
- 2 teaspoons Tamari or soy sauce
- 1 teaspoon vegetarian worcestershire sauce
- 1/4 teaspoon liquid smoke (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 tablespoons minced fresh parsley
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they’re tender and have released most of their juices, 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the red wine, stirring the entire time. Cook, stirring frequently, until most of the wine has evaporated, 2 to 3 minutes.
- Add the broth, Tamari, Worcestershire, liquid smoke, salt, smoked paprika and pepper. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens, 5 to 7 minutes. Turn off the heat. Stir in the Greek yogurt.
- Add the drained pasta to the skillet with the sauce and toss to combine. If desired, let stand for about 5 minutes before serving (the sauce will thicken even more). Garnish with the fresh parsley and serve.