Wild Mushroom Ravioli Vegetarian Stroganoff
Use our Wild Mushroom Ravioli to create this hearty vegetarian dish! SKU# 44230
Ingredients
- 1 Lb Wild Mushroom Ravioli 44230
- 1 Lb Baby Portabella Mushrooms
- 1 Tbsp Vegetable Oil
- ½ Onion
- 2 Cloves Garlic
- 2 Tbsp Flour
- 1 Tbsp Soy Sauce
- ½ Cup Sour Cream
- 1½ Cups Vegetable Broth
- 1 Tbsp Fresh Thyme Leaves
- 1 Bunch of Parsley
- Salt & Pepper
Instructions
- Gather ingredients.
- Cut mushrooms into ¼ inch slices. Roughly chop onions into ¼ inch dice.
- In a large sauté pan, heat the oil on medium-high heat.
- Add mushrooms and onion and cook until mushrooms are tender, and onions are translucent. Add garlic and cook an additional 3 minutes or so.
- Add flour and mix until incorporated. Add vegetable broth, soy sauce, thyme and evenly mix.
- Once sauce starts to thicken, add the sour cream and mix. Season with salt and pepper.
- Cover and set aside on low heat.
- In a large pot, bring water to a boil. Add ravioli and cook per directions, about 3 minutes.
- Remove ravioli from water and add to the mushroom sauce.
- Place ravioli on plates and coat with mushroom sauce. Top with fresh parsley and thyme.
Notes
- This is traditionally a beef dish, swapping out the beef for hearty mushroom ravioli.
- This sauce can easily be made vegan. Swap the sour cream for coconut milk cream and a teaspoon of lemon juice.
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