Sometimes I get caught up in a my own foodie world, and I don’t really realize some of the weird food combinations that I eat. Some of my favorite dishes are just plain weird, and I get that people don’t want to eat like that all the time. For February’s Secret Recipe Club (and my first month participating, so excited!), I was assigned Julie’s Eats and Treats. Julie’s blog is chock full of classic favorites and made me realize how much I crave a good old fashion classic.
This mushroom stroganoff is a classic, heart, comfort food that is perfect for any cold, windy day. I can heartily testify to this as the day I made this, it was a miracle that I made it home and did not blow away to Oklahoma. It’s really windy here, and I am a weakling. But coming home to the warm pasta dish made everything all better.
Now, this isn’t the complete classic, as it’s a vegetarian version. No opposition to meat from me, but I tend to eat mostly meatless during the week. Mushrooms are a perfect fix for meatiness in a vegetarian meal since they have a meaty texture, but I would not object to some pan seared beef on top of this stroganoff either (or some ground beef like Julie served it).
8 ounces pasta or egg noodles
1- 1 1/2 tablespoon butter, divided
Salt and pepper
2 shallots, thinly sliced
20 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 tablespoon all purpose flour
1 cup beef broth
2 tablespoons Worcestershire**
1/2 cup sour cream
3-6 ounces Fontina, shredded
1/2- 1 tablespoon prepared horseradish, optional
Cook pasta al dente according to directions. Set aside.
Heat a large skillet over medium-high heat. Coat pan with 1 tablespoon butter. Add shallots, season with salt and pepper, and toss. Cook for 3-4 minutes. Add mushrooms and remaining buter. Season with salt and pepper and cook for 4-5 minutes, until mushrooms are cooked through and liquid has evaporated. Add garlic and cook until fragrant, about 1-2 minutes.
Stir in flour and cook for 1-2 minutes. Add beef broth and Worcestershire to pan. Bring to a boil. Lower to simmer and cook for 7-10 minutes stirring occasionally, until slightly thickened. Stir in sour cream and Fontina until melted. Let cook longer to thicken if needed. Garnish with parsley if desired.
** If you are a vegetarian, do not use Worcestershire sauce (as it has anchovies in it)