Have you ever made stroganoff from scratch? If you haven’t, it might seem like a difficult, time-consuming, task…meant only for seasoned home cooks. But this recipe for Mushroom Stroganoff Skillet-Style is just the opposite. In fact, once you make it, you’re on your way to becoming a stroganoff expert!
Mushroom Stroganoff Skillet-Style
Everybody loves stroganoff, right? To me, it’s a favorite comfort food that satisfies cravings for creamy, but simple, decadence. In fact, it’s so simple, it’s perfect for busy, back-to-school, weeknights.
Now, if you have never made a béchamel (white sauce) from scratch, never fear. This recipe will have you up and running in no time and you’ll barely even realize that you’re making one of the most popular sauces in the culinary world. And it’s so easy!
Here are the very basic steps to getting this one-skillet wonder from one-to-done:
- sauté all vegetables in melted butter and oil
- Add flour
- Add liquids
- Heat and stir until creamy
- Serve over pasta
That’s it! Of course, it’s more detailed in the actual recipe below, but it’s not complicated, even if you’re not a kitchen ninja.
If you want more vegetarian skillet recipes for busy weeknights, head on over to my 30-Minute Vegetarian Skillet Enchiladas and my Mushroom Sesame Quinoa With Scallions. Both are quickly becoming popular, one-pan recipes that keep meatless Monday meals anything but boring.
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Ingredients you will need for Mushroom Stroganoff Skillet-Style
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot, diced
- 3 garlic gloves, finely grated
- 1 lb. mushrooms, loosely chopped
- 2 tablespoons all-purpose flour
- 1/4 cup white wine
- 1/2 cup half and half
- 1.5 cups vegetable broth
- 1/4 cup Italian flat-leaf parsley, finely chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
Kitchen tools you may find helpful:
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