Com.fort.food. There’s really no other way of putting it. This healthy, plant-based, One Ingredient spin on the classic beef stroganoff dish is the epitome of creamy and comforting.
Stroganoff – have you ever wondered where the term originated? Probably not, but that won’t stop me from telling you anyways. It turns out, the original stroganoff recipe was a Russian dish with sautéed beef and a sour cream sauce, likely named after Count Pavel Stroganov, a military commander who led forces in the Napoleonic Wars. See that? A One Ingredient history lesson. Free of charge.
The point is, this dish absolutely requires a bright and creamy sauce, and that’s what we’re achieving here, primarily through tahini (sesame seed paste) which is amazingly creamy when blended into vegetable broth and simmered in these earthy mushrooms. And to put our own spin on this version, we’ll also throw in some fresh rosemary which is universally recognized as an instant way to make your dish taste at least 12x more fancy.
Makes: 4+ Servings
- 2 tablespoons olive oil
- 2 shallots
- 4 cups sliced crimini mushrooms
- 2+ cups vegetable broth
- 1/4 cup tahini (sesame paste)
- 2-3 tablespoons brown rice flour
- 1 tablespoon lemon juice
- 2-3 sprigs fresh rosemary
- Salt & pepper to taste
- 16 oz wide pasta
Begin warming a drizzle of olive oil over medium heat in a deep skillet, then add 2 minced shallots and 4 cups of sliced mushrooms along with a pinch of salt and pepper. Give this 5 minutes until the onions turn translucent, then pour in 2 cups of vegetable broth (to start) and 1/4 cup of tahini. Stir carefully to dissolve the tahini.
Give this another 5 minutes to simmer, then add 2-3 tablespoons of brown rice (or whole wheat) flour until the sauce thickens slightly – stir quickly so the flour doesn’t clump. You don’t want this sauce to be too thick, so feel free to add a bit more vegetable broth if necessary. Finally, pick the leaves off 2 sprigs of rosemary, discard the stalks, and toss them right into the sauce, along with a squeeze of lemon juice (to add a hint of brightness, like the original sour cream sauce) and a generous shake of salt and pepper.
While that simmers, begin boiling a pot of water for the pasta. You can use any pasta as long as it has a wide surface area; angel hair, spaghetti, etc. are out of the question because the sauce won’t adhere well to the thin strands. When the pasta is finished, simply use a slotted spoon to transfer the pasta right into the skillet with the sauce and toss everything together until evenly coated before serving with a garnish of rosemary.