Creamy Mushroom Stroganoff

I decided at a young age that I would no longer eat meat. I was grossed out at the thought of chewing on an animal, and as an avid equestrian, cows were just too similar to horses.

At first, my dad told me that I could eat what the family was having, or not eat at all. I ate just the potatoes or only green beans for a few days before my mother realized that I was serious about not eating meat. She was very accommodating over the years though, and experimented with a lot of meat dishes to make them into some vegetarian version. One of my favorite dishes is this incredible creamy mushroom stroganoff my mom developed just for me.

Having just come home to California from a busy week long East Coast visit (with just one meal at my parent’s house), I was missing my mom and craving her creamy mushroom stroganoff. Though it was already 7pm PST, so I knew I couldn’t call and get directions from my mom because it was 10pm EST. Instead I tried to remember how she makes hers, developing my own recipe.

Ingredients (serves 4): 

• 1 stick of butter
• 2 shallots, very thinly sliced
• 1 bag of egg noodles
• 1.5 pounds of mushrooms (I use Baby Bellas, but any kind works), thinly sliced
• 2 cups broth (can use veggie, but I recommend beef flavored broth for best taste)
• 1 TBS all-purpose flour
• 1/2 cup sour cream
• Salt and pepper to taste
• Parsley (optional garnish)

Directions: 

1. Boil a pot of water and cook egg noodles according to the directions on the package.
2. Melt butter in a large pan over medium-high heat. Add the shallot and sauté until lightly golden, 5 or so minutes.
3. Add the thinly sliced mushrooms and cook until they have softened and released most of their liquid, about 5 or so minutes.
4. Sprinkle in the flour, and once you’ve stirred it all in you can start slowly pouring in the broth.
5. Remove from the heat, and stir in the sour cream and use salt/pepper to taste.
6. Toss to combine the pasta and the sauce. Serve in bowls (with an optional parsley garnish), and enjoy!