This recipe has become a standard of mine, whenever I want something warm and comforting, especially on these chilly winter nights. Okay, so lately it’s not been cold, but work with me here.
The recipe is vegetarian, and yet it has the deep, aroma and flavor you expect from a beef stroganoff. Don’t skimp on the heavy cream or the half and half, it’s necessary. If you feel guilty, go on a diet the day after. This recipe is worth it. Trust me.
2 tablespoons – Extra Virgin Olive Oil
8 ounces – Cremini Mushrooms, thinly sliced
3.5 ounces – Sun-dried tomatoes, diced
1.5 cups – Vegetable broth
1/2 cup – Half and Half
1/4 cup – Heavy cream
1/2 cup – Parmesan cheese, shredded
2 tablespoons – Fresh Basil, minced
1/2 pound – Fettuccine
1 teaspoon – Thyme
1 splash – Sherry
- Heat olive oil on medium-high heat, add sliced mushrooms and thyme. Cook for a few minutes then splash the wine. Cook for another minute and then add diced sun-dried tomatoes. Reduce heat.
- Add the broth to the skillet – continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
- If your sauce is too thick at this point – add more chicken stock. You want the sauce a bit thin here, as the hot pasta will absorb some of the liquid.
- Cook fettuccine according to the package instruction. Drain and add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more – to achieve the desired thickness) stirring constantly to coat well.