We are sending our prayers to the courageous people of Ukraine and for the madness to end. I do not know much about Ukrainian food except for borscht but wanted to make a dish that is from the Eastern European region. I was thinking of a nice mushroom stew. If you have mushrooms and are looking for a satisfying plate of paste with an amazing creamy sauce, look no further than mushroom stroganoff.
Origin of Stroganoff
It is said to have been invented by a French chef working for a wealthy family in St Petersburg who named it after his Master, the Count Pavel Alexandrovich Stroganov. How do you know it is French? There is Dijon mustard and sour cream in it!
It is easy to make, you just need to prepare things in a certain order that
This sauce is usually included in the broth of beef stroganoff. If you look at the ingredients on a bottle of Worcestershire sauce, you will notice that it contains anchovies. I prefer making my own sauce without the fermented dead fish sauce! It adds a nice bite to it.
Best type of pasta
Stroganoff is usually served over linguini, fettucine or butterfly pasta. I usually like al dente pasta but for this dish, I prefer well cooked pasta.
You can make this wonderfully creamy stew in less than 30 minutes if you can multi task. Start making the Worcestershire sauce, then get started on cooking the pasta and while it is cooking, prepare the shallots, mushroom mixture and sauce.
NOTE: You might want to make extra pasta and sauce because you can always freeze it or enjoy it later as a baked stroganoff with some vegan cheeze on top. It is so good!
Wild Mushroom Stroganoff
Vegan Worcestershire sauce
- 2 Tbsp white vinegar
- 1 Tbsp soy sauce
- 1 Tbsp ketchup
- 1 tsp chili paste or cayenne pepper
- 3-4 shallots finely sliced
- 3 cloves of garlic minced
- 2 cups sliced mushrooms (baby bella, fresh shiitake, chanterelles etc.)
- 2 cups vegetable broth (like Better than Bouillon)
- 1 Tbsp Dijon mustard
- 1 tsp black pepper
- 1/2 cup vegan sour cream or 2 tbsp cornstarch
- 1 pound Fettucine, butterfly or linguine
- 1/2 cup minced fresh parsley.
Prepare the worcestershire sauce
- Mix 2 tbsp white vinegar, 1 tbsp soy sauce, 1 tbsp ketchup, 1/2 tsp chili paste in a small bowl and set aside.
Cook the pasta
- Fill a large stockpot with salted water, bring to a boil and cook the pasta according to the instructions on the package.
- When the pasta is cooked but at dente, drain and set aside.
Prepare the mushrooms
- Heat up 1/4 cup of oil, pan fry the 3-4 sliced shallots for a minute or two, add the minced garlic.
- Add the sliced mushrooms and mix. They will release their juices.
- After the juices have evaporated it is time to deglaze using the broth, homemade worcestershire sauce, mustard.
- To thicken the stew, either add the cornstarch mixed with 2 tbsp of water or add the dairy-free sour cream.
- Stir the mushroom mixture until it starts to thicken.
- Pour over hot pasta and sprinkle some fresh parsley over the top. Serve immediately.