Forager's Mushroom Stroganoff with Herby Parmesan Noodles
Cozy & Comforting
Three Farm Daughters
For the ultimate rib-sticking feast, you can't go past this retro-comfort classic.
Sauteed garlic mushrooms give this vegetarian dupe all the heft you need for chilly nights, wrapping you up in a cozy, creamy wine sauce that's flecked with woodsy thyme and aromatic black pepper.
A luxurious drizzle of truffle oil really gilds the lily on special occasions - but this earthy, bold pasta is equally delicious when simply savored on the couch under your favorite blanket!
- 1 box Three Farm Daughters Penne or Elbows
- 1 lb mixed Mushrooms*, roughly sliced
- 3 tbsp Olive Oil
- 2 Shallots, finely chopped
- 4 cloves Garlic, crushed
- 2 tbsp fresh Thyme leaves, stripped from their stalks
- 2 tbsp Butter
- 3 tbsp Flour
- 1 cup dry White Wine (or extra broth)
- 1½ cups Vegetable Stock
- 1 tbsp Worcestershire Sauce
- 2 tsp Balsamic Vinegar
- 1/2 cup Heavy Cream or Sour Cream
- Pinch of Truffle Salt (optional)
- ¼ tsp freshly cracked Black Pepper
- ½ cup Parmesan, shredded
- ½ cup Flat-Leaf Parsley, chopped
- Bring a large pot of salted water to the boil, and heat a heavy-based frypan over medium heat.
Heat the olive oil in the frypan and sauté shallots for 5 minutes until translucent. Crank up the heat and tumble in the chopped mushrooms with a pinch of salt (truffle salt if you're a fan like us), then cook over high heat without stirring for 6 minutes. Once the mushrooms turn golden and caramelized, reduce heat. Add in the butter, then sprinkle over the garlic and thyme leaves. Stirring frequently, sauté until the garlic is fragrant and mushrooms are tender, around 5 minutes. Season to taste, then set aside half the mushrooms on a warm plate for serving.
Next, scatter the flour over the buttery garlic mushrooms and cook, stirring, for 1 minute until mushrooms are evenly coated. Carefully pour in the white wine to deglaze the pan. Once sizzling, add the veggie broth, balsamic and Worcestershire, bringing to a gentle boil. Reduce heat to medium and simmer for 5-6 minutes, stirring frequently until sauce has thickened.
While the mushroom sauce cooks, boil pasta according to package directions. Drain and return to the pot, saving 1 cup of the starchy pasta cooking water.
Finally, stir the heavy cream through the mushroom mixture and continue cooking for 2-3 minutes. Remove pan from the heat and gently toss with the cooked pasta and half the parsley, adding some spoonfuls of reserved pasta water to form a luscious, velvety sauce.
To serve, top pasta with a generous grating of parmesan, followed by the reserved mushrooms. Sprinkle over the rest of the parsley and plenty of cracked black pepper, with a drizzle of truffle oil if you feel like spoiling yourself!
*Check your local farmer's market for a treasure trove of porcinis, chanterelles & shiitakes at their peak in fall -but feel free to use any mushrooms you have available! Baby bellas and creminis work great.