In my quest to eat somewhat vegetarian this week, I adapted beautiful recipes for portobello mushroom stroganoff over pasta.
It was divine, vegetarian and easy to make.
400 g dry rotini
2 portobello mushrooms, diced
One onion sliced thinly
1 teaspoon Braggs amino acids
1 cup beef broth (or veggie broth!)
1 tablespoon flour
1 tablespoon butter
1 teaspoon dried thyme
One splash Worchestestire sauce
Quarter teaspoon dried chili flakes
Half cup sour cream
- Begin by caramelizing onions: thinly slice onions and pan fry dry over medium heat with salt pepper and dried thyme. Moisture from the onions will slowly release causing caramelization. Cook gently for at least seven minutes.
- Deglaze with 1 teaspoon of Braggs amino acids and broth of your choice. Reserve this liquid.
- Cook diced portobello mushrooms for five minutes. Reserve.
- In the same pan cook butter with flour over low heat, forming a roux. Slowly add broth and stir. Roux will thicken. When sauce is complete, turn off heat and stir in sour cream.
- Add caramelized onions and portobello mushrooms to sauce.
- Add cooked pasta to sauce and mix.
After you make the sauce combine portobellos and onions. Then it’s just a matter of mixing the pasta and sauce. Before stirring in the sour cream I added the Worchestestire sauce and Chili flakes for extra flavor.