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–+ servings

Wild Mushroom Ravioli Vegetarian Stroganoff

Use our Wild Mushroom Ravioli to create this hearty vegetarian dish! SKU# 44230
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Course Dinner, Lunch, Main Course, main dish, Side Dish
Cuisine Russian
Servings 2 Portions

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
 

  • 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.
Keyword 44230, Mushroom, Ravioli, Stroganoff, Vegetarian
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