This tasty vegetarian stroganoff calls for rice; we made it over rice rotini and it worked pretty well there, too. It would likely also go nicely with egg noodles (as with a classic stroganoff) or standard durum-wheat pasta.

Compared to the original, the recipe has been tweaked slightly; cream, mushrooms, and onions have been bumped up, as has the parsley, and the garlic paste has been replaced with roasted garlic purée (and doubled).

Mushroom Stroganoff

BBC Food

Ingredients

• 25g butter
• 15mL oil
• 180g onions, sliced
• 680g mushrooms, sliced
• 5mL roasted garlic purée
• 5mL paprika
• a pinch chili powder
• 50mL white wine
• 30g tomato purée
• 100mL vegetable stock
• 120mL cream
• 60mL fresh chopped parsley, or half that lightly dried

Directions

1. Melt the butter with the oil in a large pan over medium heat.
2. Add the onions, mushrooms, garlic, paprika, chili, and wine, and cook for 10 minutes.
3. Stir in the tomato and stock. Bring to a boil, reduce heat, and simmer until thickened. The sauce can, if necessary, be removed from the heat and held at this point until the rest of dinner is ready.
4. Return to the heat. Stir in the cream and simmer a bit more until desired thickness is reached.
5. Stir in parsley and serve over noodles with parmesan.