Mushroom Stroganoff
Mushroom Stroganoff is a hearty, comforting dish that showcases the deep, earthy flavors of mushrooms in a creamy, savory sauce, perfect for vegetarians and meat-lovers alike.
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Spatula
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp butter or vegan butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 lb mixed mushrooms (cremini, portobello, button), sliced
- 2 tbsp all-purpose flour or cornstarch
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 cups vegetable stock (mushroom stock preferred)
- ½ cup sour cream or non-dairy alternative
- 1 tbsp soy sauce (optional)
- salt and freshly ground black pepper to taste
- chopped fresh parsley for garnish
Instructions
- Warm olive oil and butter in a large skillet over medium-high heat.
- Add sliced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute, being careful not to burn it.
- Add sliced mushrooms in batches to ensure proper browning and caramelization.
- Sprinkle in the flour, smoked paprika, and dried thyme; cook for 1 minute.
- Pour in the vegetable stock and optional soy sauce, scraping up any browned bits. Simmer for 5-7 minutes until the sauce thickens.
- Lower the heat, stir in the sour cream, and season with salt and pepper. Heat gently without boiling.
- Garnish with chopped fresh parsley and serve over your choice of egg noodles, rice, or mashed potatoes.
Notes
For an even richer taste, consider deglazing the pan with a splash of white wine before adding the stock. Adjust thickness by varying the flour or stock amount. For a vegan version, substitute with non-dairy alternatives.
Nutrition
Calories: 320kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 8gCholesterol: 15mgSodium: 500mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 100IUVitamin C: 10mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!