Who needs beef when you can invigorate your vegetarian menu with this marvelous mushroom stroganoff.
- 1 small pouch dried porcini mushrooms (a handful)
- 2 fresh bay leaves
- 2 1/2 cups water
- About 2 tablespoons extra virgin olive oil (EVOO)
- 5 tablespoons butter, divided
- 6 portabello mushroom caps, wiped clean and thinly sliced
- Salt and pepper
- 2 shallots, chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons thyme, finely chopped
- 2 rounded tablespoons flour
- 1/3 cup dry sherry or Marsala wine
- 1 pound egg tagliatelle or other egg noodles
- 1/4 cup flat leaf parsley (a handful), finely chopped
- 1/2 cup heavy cream or sour cream
- A few grates of nutmeg
In a small pot, steep the dried mushrooms and bay leaves in water. Bring to boil, then lower the heat to keep the water at a quiet simmer.
Bring a large pot of water to a boil for the pasta or egg noodles.
Meanwhile, heat the EVOO, two turns of the pan, over medium-high heat. Add about 3 tablespoons butter and melt it into the EVOO. Add the mushrooms and cook to deep brown, about 10-12 minutes. Add salt and pepper, the shallots, garlic and thyme; stir for about 3 minutes more. Sprinkle the flour over the pan, then deglaze with the sherry or Marsala.
Remove the reconstituted mushrooms and bay leaves from the stock with a slotted spoon, discarding the bay leaves. Chop the mushrooms and add to the pan. Add the stock, reserving the last few spoonfuls of liquid where grit may have settled.
Let the sauce thicken for a few minutes while the pasta or egg noodles cook to al dente. Drain the noodles and toss with the remaining 2 tablespoons butter and the parsley.
Stir the cream or sour cream into the sauce and add a little nutmeg, to taste. Adjust the salt and pepper, to taste, and serve.