Active time: 45 minutes Total time: 45 minutes
You will not miss the meat in this all-vegetable stroganoff. When cooked until golden brown, mushrooms have a savory, meaty quality. To get the best sear on your wild mushrooms, give them space in the pan — overcrowding encourages food to steam rather than brown. Salting after cooking also helps here as salt draws out liquid.
To make this dish completely gluten-free, swap the whole-wheat pasta for your favorite gluten-free variety or steamed brown rice.
Wild Mushroom Stroganoff
- 1 pound (454g) whole-wheat pasta, such as fusilli or pappardelle
- 4 thyme sprigs
- 1 1/2 pounds (680g) mixed mushrooms, such as cremini, shiitake and maitake
- Kosher salt and pepper
- 2 tablespoons olive oil
- 1/2 medium yellow onion, thinly sliced
- 2 large garlic cloves, minced
- 1/2 cup (120ml) dry white wine
- 2 cups (475ml) low-sodium vegetable or beef broth
- 2 tablespoons cornstarch
- 1/4 cup (65g) full-fat Greek yogurt, plus more for serving (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce (see note)
- Fresh tarragon leaves
- Fresh parsley leaves
- Snipped chives
- Freshly ground black pepper
Bring a large pot of salted water to a boil. Cook the pasta until al dente; drain.
Meanwhile, while the water is coming to a boil, clean the mushrooms. Discard any tough stems and thinly slice or tear the mushrooms into bite-size pieces. Heat a large dry skillet. Add the thyme sprigs and, working in batches, sear the mushrooms over moderately high heat, stirring occasionally, until golden brown and tender, 3–5 minutes. Transfer to a plate, leaving the thyme in the skillet. Repeat with the remaining mushrooms. Discard the thyme sprigs and season with salt.
In the same skillet, heat the olive oil. Add the onion, season with salt and cook over moderate heat, stirring occasionally, until soft, about 5 minutes. Do not let the onion brown. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook over moderately high heat, scraping up any browned bits in the pan, until the liquid has reduced by half, about 2 minutes. Add the vegetable broth and bring to a simmer.
In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. While whisking constantly, slowly stream the cornstarch slurry into the simmering broth. Cook over moderately low heat until the sauce begins to thicken. Whisk in the Greek yogurt, mustard and Worcestershire sauce until smooth. Fold in the seared mushrooms. Season with salt and pepper.
Divide the pasta between four shallow bowls. Ladle the mushroom stroganoff over the top. Finish with a dollop of Greek yogurt, if desired, and garnish with tarragon, parsley, chives and black pepper. Serve right away.
Note: Worcestershire sauce gets its rich, savory profile from anchovies. To make this dish vegetarian-friendly, seek a vegan version or omit the ingredient altogether.
Serves: 4 | Serving Size: 2 cups of pasta and about 1 1/2 cups sauce
Nutrition (per serving): Calories: 560; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 190mg; Carbohydrate: 97g; Dietary Fiber: 14g; Sugar: 9g; Protein: 21g