Vegetarian Stroganoff

PLEASE NOTE: this recipe utilises Australian metric measurements - an Australian metric cup is 250ml, an American cup is 240ml, so, unless you're baking something precise, no conversion is necessary. It is advised, however, that you convert grams into whatever crazy nonsense measurement you use over in the US if you're not familiar with the metric system already.

Vegetarian Stroganoff

Ingredients

2 tablespoons butter

1 large onion, chopped

500 grams Portobello mushrooms, sliced (any type of mushroom will do if you can't get Portobellos)

¾ cups vegetable stock

¾ cup of white wine

1 ½ cups sour cream

3 tablespoons all-purpose flour

¼ cup chopped fresh parsley

225 grams dried egg noodles

Parmesan cheese

Directions

1. Melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned.
2. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
3. At the same time, and in the same skillet, stir in vegetable broth and wine, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner and continue cooking over low heat, just until the sauce thickens. Add the parmesan and allow to melt through the sauce. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

Note: Make sure your mushrooms and onion are nice and browned before you add the broth and wine. If they're not browned, the sauce will look very white once you put in the sour cream. This doesn't really affect the taste, but the nice brown colour you expect really does add to the presentation. Additionally, this meal goes FANTASTICALLY with white wine, so if you're having guests over, or are an alcoholic like me, buy a nice bottle of white to put into the recipe, because you'll be left with most of a bottle of wine to drink over the course of the evening.

bon appetit