classic comfort food turned vegetarian. Caramelized mushroom stroganoff served with egg noodles all made in one pot.
- 4 servings egg noodles such a pappardelle
- 3 TBS unsalted butter
- 3 cups mixed mushrooms thinly sliced
- 2 large shallots chopped
- 3 garlic cloves minced
- 1/4 cup all purpose flour
- salt and pepper to taste
- 2 TBS fresh thyme + more for serving
- 2 TBS balsamic vinegar
- 1 cube vegetable bouillon concentrate
- 1 1/2 cup vegetable broth
- 1/2 cup greek yogurt
- 1 TBS Worcestershire
- reserved pasta water
- to serve: shaved parmesan crusty bread
Bring a large pot of salted water to a boil. Cook noodles al dente according to package directions. (drop pasta once mushrooms have finished cooking)
Melt butter in a large skillet over medium heat. Once hot add the mushrooms and let cook without stirring 5 minutes. Season with salt and pepper, and thyme and continue to cook stirring occasionally until golden. Another 5 minutes. Add the shallots and garlic and cook an additional minute. Remove some of the mushrooms and set aside. Sprinkle the flour overtop the mushrooms to create a roux and stir until all the flour has combined. Add the bouillon and slowly pour in the broth. Bring the sauce to a low boil and reduce to simmer. Stir in the yogurt and Worcestershire sauce. Continue to stir until the sauce thickens.
Add the noodles directly from the boiling water into the pot. Add a bit of pasta water to help loosen the sauce and stir everything together. Top with the reserved mushrooms, parmesan, fresh thyme and extra salt and pepper.
Divide the noodles and serve with crusty bread.