Ahh, vegetarian stuff.
How’s your day, by the way? I’m having…one of those days. I feel dumb, I feel like other people around me are dumb, I want to drink wine and watch Friends reruns….you know. It happens.
Nope, not pregnant or PMS-y, buttheads. It’s a legit “cause” for moods sometimes, but not today.
And sometimes on these days we just need pasta, mmkay? Creamy is always good, and meat is great….BUT why not just use mushrooms sorta like meat and call it a day?
In fairness, I use beef stock in this. So, there’s no meat, but there is meat product. If that’s an issue for you, use vegetable stock and move on with your world – this meal is still delicious!
Also. I cut these mushrooms super tiny because my husband doesn’t like the texture of mushrooms (except oyster ‘shrooms so…riddle me that), but sliced or roughly chopped would be perfectly acceptable if you aren’t feeding an adult that acts like a child but is an adult.
He eats most of my other weird creations, including but no limited to charred granola so…I’m not complaining.
This is ugly, but totally delicious. Stroganoff is a gravy-ish sauce made with sour cream, and MAN is it good. There are a lot of ways to jazz this up with fresh herbs or even meat if you’re feeling fancy, but this mushroom version is simple and cozy and delicious.
You need mushrooms, stock, flour, onion, garlic, salt/olive oil, pasta – any kind you like, Worcestershire sauce (not in the picture because I was rushing), and sour cream. That is 8 ingredients, and you can totally handle that.
For the mushrooms, any kind you like is perfect – you need 2 pints for 10 ounces of pasta – not a whole box, and it’ll make enough for 2- 4 servings. Oh, and guess what? I used a bunch of mushroom STEMS I had reserved from making these stuffed mushrooms last week and 3 sad wilted leftover mushrooms. Seriously. Don’t throw stuff away – it’s still part of the mushroom, people!
Whatever kind of mushrooms you go with, chop them coarsely or finely depending on your clientele. While you’re chopping, preheat a skillet with a drizzle of olive oil. Cook and drain your pasta while you’re making the sauce.
While the mushrooms are cooking, slice the onion and mince the garlic. When the mushrooms are mostly cooked, add the onion, garlic, and a sprinkle of salt. Stir the mixture together, and cook for 3 minutes more until the onions start to soften.
That’s it for this sauce! Stir it all together and let it simmer and reduce for 2 – 3 minutes. Add water to thin it out, or turn the heat up to increase the simmer and reduce and thicken the sauce. Taste the gravy, and add salt to your preference.
- 10 ounces pasta, cooked to package directions
- 1 tablespoon olive oil
- 2 pints mushrooms, any kind, sliced or coarsely chopped
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 scant tablespoon flour
- 1 can beef or vegetable stock/broth (13 ounces or so)
- 1/2 cup sour cream, plus more for serving if desired
- 1/2 teaspoon Worcestershire sauce
- salt, to taste
- Preheat a skillet to medium-high heat with the olive oil. Add the mushrooms, and cook for 7-10 minutes until browned and wilted. Add the onion and garlic and a sprinkle of salt. Cook for 3 minutes more until onion begins to soften, stirring so the garlic doesn't burn.
- When the veggies are all soft, sprinkle the flour over the mixture and stir to coat evenly. Let the flour cook for 90 seconds or so (turn down the heat if the veggies start to brown too much), and pour in the beef broth. Stir to create a thin gravy, then add the sour cream and Worcestershire sauce.
- Let the sauce simmer for 5 minutes before serving. If the gravy becomes too thick, add water 2 tablespoons at a time to thin. If the gravy is thin, let simmer for a few minutes more to thicken before serving. Taste, and add salt if needed.
- To serve, toss all the pasta with the gravy, OR serve gravy over pasta with an extra dollop of sour cream on top, if desired.