I recently purchased a pasta machine and I have become hooked on making pasta from scratch. I went all out my first time using the pasta machine and made kale and mushroom stuffed ravioli. I did not need to be that adventurous because the pasta machine is just as much fun for simple recipes like this vegetarian mushroom stroganoff.
Inspiration for this Mushroom Stroganoff
My mom makes a delicious beef stroganoff. As a kid, it was one of my favorite meals, in close competition with her chicken stir fry. As an adult, I limit my consumption of beef and wanted to create a vegetarian stroganoff. Therefore, in this recipe, I’ve made a few adjustments and swapped out the beef for mushrooms.
Using a Pasta Machine
I cannot say enough good things about the Marcato Pasta Machine. I have the Atlas 150 machine. It is so easy to use and the recipe for fresh pasta is very simple with few ingredients. The recipe I use only has three ingredients, semolina flour, all purpose unbleached flour, and eggs. Although the pasta machine is not dishwasher safe, cleanup is a breeze. When making pasta, the dough is dry enough that it doesn’t create a big mess in the machine. I wipe down my Atlas 150 with a damp paper towel and I’m ready to go for next time. I also recommend thoroughly cleaning your work surface as the pasta dough contains raw eggs and you can never be too careful with raw eggs.
Packing Mushroom Stroganoff for lunch
This mushroom stroganoff recipe is very easy to reheat in the microwave. Place in a microwave safe bowl and microwave for 20 seconds at a time until hot. Stir frequently for an even heat. I had intended to take my last batch of mushroom stroganoff to work for lunch, but it was so good, I ended up eating all the leftovers later that same night.
For more pasta dishes, try this ramen salad.
- 1 package of linguine noodles or about 300 grams of fresh pasta
- 2 tbsp. butter
- 8 oz. of white mushrooms
- 8 oz. cremini (baby portobello) mushrooms
- 1 large shallot
- 1 tbsp. flour
- 1/4 tsp. dried oregano
- 1/4 cup white cooking wine
- 1/4 cup vegetable broth
- 1/2 cup sour cream
- chopped parsley (optional)
- parmesan cheese (optional but highly recommended)
- Cook pasta according to package directions.
- Finely chop mushrooms and shallot.
- Melt butter in a frying pan over medium heat. Add shallot and sauté until translucent, 2-3 minutes. Add mushrooms and season with salt and pepper. Sauté for another 5 minutes until mushrooms are lightly browned.
- Stir in the flour to absorb the additional water from the mushrooms. Next add the oregano and mix well.
- Add the vegetable broth and white wine and turn stove to high until mixture begins to boil. Once boiling, turn the stove to low and simmer until mushroom mixture is thick, about 7-10 minutes.
- Remove pan from stove and let cool for a few minutes. Stir in sour cream.
- Add cooked pasta, parsley, and parmesan to pan with mushrooms. Mix well and serve.