Roasted Mushroom Stroganoff Recipe

This mushroom stroganoff is hearty, creamy, and loaded with so much rich, savory flavor that dare I say this vegetarian version is so satisfying it rivals the original.

📝 Ingredients

• 2 pounds cremini mushrooms (, thickly sliced (or a mix of cremini and bay bella mushrooms))
• 6 tablespoons extra virgin olive oil (, divided)
• 1 teaspoon kosher salt (, divided)
• 1/2 teaspoon freshly ground black pepper (, divided)
• 6 sprigs plus 1 teaspoon fresh thyme
• 12 ounces dry pappardelle pasta
• 3 tablespoons unsalted butter
• 1 large shallot (, finely chopped)
• 3 cloves garlic (, minced)
• 3 tablespoons all purpose flour
• 1 cup dry cooking sherry
• 1 cup vegetable stock ( (made with Better Than Bouillon Seasoned Vegetable Base OR Mushroom Base))
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1/2 cup créme fraîche
• 1/4 cup heavy cream (, optional)
• 1/4 cup fresh chives (, finely chopped for serving (or snipped with kitchen shears))

👨‍🍳 Instructions

1. 1Preheat the oven to 375°F.
2. 2Roast the mushrooms. Divide the mushrooms between two large sheet pans. To each pan, add 3 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Toss the mushrooms well to combine and top each baking sheet with 3 sprigs of fresh thyme. Roast the mushrooms in the oven for 15-20 minutes.
3. 3Meanwhile, bring a large pot of water to boil and season generously with kosher salt. Add the pasta, stir and cook until al dente, according to package instructions (about 8-10 minutes or so). Drain but do not rinse the pasta.
4. 4Sauté the aromatics. In a large sauté pan over medium heat, melt the butter. Add the shallot with a pinch of salt and a few of grinds of black pepper. Sauté until tender and aromatic, about 5 minutes. Add the garlic, and sauté for another minute.
5. 5Add the mushrooms. Add the roasted mushrooms with any of their cooking juice and the remaining teaspoon of fresh thyme. Sprinkle the mushrooms with the flour and stir well to coat, sautéing for 1 minute to cook the flour.
6. 6Build the sauce. In a bowl or 4-cup measuring cup, whisk the cooking sherry, vegetable stock, soy sauce, and Dijon mustard until combined. Stir into the mushrooms and cook until the liquid has reduced and thickened, about 5 minutes. Stir in the créme fraîche and cream if using.
7. 7Toss with the pasta. Add the cooked pasta a few handfuls at a time to the mushroom mixture, tossing gently to combine. Taste and add more salt and pepper if needed. Top with minced chives and serve.