It’s taken a while for me to figure out the best way to make a Stroganoff-ish dish that didn’t contain any meat. As a kid, we always ate Beef Stroganoff. I knew there would be a way to make a really tasty dish, using “meaty” mushrooms instead.
Mushrooms are one of my favourite dinner staples. Whether I have a recipe that calls for them or not, I always grab some when in the produce aisle. I’m pretty sure I get that from my mom. When in doubt, add MORE mushrooms (because, clearly, there are already some in the dish).
It seems rather fitting that I replace the meat in this dish with a variety of drunken mushrooms. Here, I have used some coarsely chopped portabellos and button mushrooms. If you want to go crazy with the mushroom varieties, go for it! I would recommend sticking with portabellos, however, because of their size and chewiness they are an important addition to the texture, as well as the taste, of the dish.
I’ve also added green peppers to the dish, for a fresh crunch. I need veggies in my dish (and I’m too lazy to make multiple courses)! You can leave them out, if you will be serving this with a veggie-full salad.
Did I mention the wine? Yes, there is lots of red wine in this. I think it’s important to the flavour, and much of the alcohol gets cooked off.
After working this recipe a few times, I think I’ve finally got it to a place where it’s simple and full of flavour. I cut some stuff out, I added more of other things. It finally works for me, and the hubby likes it (and looks forward to it). Great weekday meal.
Based on this recipe.
- 12 oz extra wide egg noodles
- 1-2 teaspoons oil
- 1 red onion, thinly sliced
- 2 portabello mushroom caps, coarsely chopped
- 8 oz button or crimini mushrooms, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili flakes (optional)
- 1 green bell pepper, chopped
- 1 cup red wine
- 1 cup cream cheese
- 1 cup mushroom broth (can substitute another broth, or water)*
- salt and freshly ground pepper, to taste
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon fresh chives, chopped
*Note: Really fast mushroom broth can be made with a few dried porcini mushroom slices and some boiling water. Easy!
- Cook egg noodles until al dente, rinse and drain well. Set aside.
- Heat a heavy skillet over medium heat until hot. Add oil, sauté sliced onions until golden. Be patient, this will take some time.
- Add all mushrooms and cook until the water is released. Add the garlic and chili flakes, and cook for another 2 minutes.
- Deglaze the pan with wine, and cook until all liquid is almost all absorbed.
- Add the green pepper.
- Add broth, allow to come to a boil and lower heat to medium-low. Simmer for a few minutes, until some of the liquid is cooked down.
- Melt cream cheese into the mixture and mix well. Turn heat down to low to keep warm – be sure the sauce doesn’t come to a boil.
- Season with salt and pepper. Stir in egg noodles.
- Topped with chopped fresh parsley and chives.