Mushroom stroganoff is a delightful twist on the classic beef stroganoff, offering a creamy and savory experience that’s both comforting and satisfying. Made with tender mushrooms, rich sour cream, and flavorful spices, this dish is perfect for a cozy dinner or a quick weeknight meal. Whether served over pasta, rice, or with crusty bread, mushroom stroganoff is sure to please everyone at the table.
Ingredients
– 500g mushrooms (button or cremini)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon flour
– 1 cup vegetable broth
– 1 cup sour cream
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, with a cooking time of about 20 minutes.
Nutritional Value
Each serving (approx. 1 cup) of mushroom stroganoff contains about 300 calories, 10g protein, 15g fat, 30g carbohydrates, and 3g fiber. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Clean and slice the mushrooms.
2. Heat olive oil in a skillet over medium heat.
3. Add chopped onions and sauté until translucent.
4. Stir in minced garlic and cook for an additional minute.
5. Add the sliced mushrooms and cook until they release moisture.
6. Sprinkle flour over the mushrooms and stir to coat.
7. Gradually pour in vegetable broth, stirring continuously.
8. Reduce heat and let it simmer for about 5 minutes.
9. Stir in sour cream and Dijon mustard until well combined.
10. Season with salt and pepper to taste, then garnish with parsley.
Alternative Ingredients
If you want a lighter version, substitute sour cream with Greek yogurt. For a vegan option, use coconut cream and replace the butter with olive oil. You can also try different mushroom varieties for varied flavors.
Serving and Pairings
Mushroom stroganoff pairs wonderfully with egg noodles, rice, or mashed potatoes. You can also serve it with a side of steamed vegetables or a fresh green salad to balance the richness of the dish.
Storage and Reheating
Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. While it can be frozen, the texture may change upon thawing.
Cooking Mistakes
- Using too much flour can thicken the sauce excessively.
- Not cooking the mushrooms long enough can lead to a watery dish.
- Forgetting to season can dull the flavor.
- Using low-quality sour cream may affect the taste.
- Overcooking the dish can make it too thick.
Helpful Tips
- Always sauté mushrooms until browned for better flavor.
- Feel free to add a splash of white wine for extra richness.
- Adjust the seasoning to your taste as you cook.
- For more depth, add a pinch of smoked paprika.
FAQs
Can I make mushroom stroganoff ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator. Just reheat when ready to serve and add the sour cream just before serving to maintain its creaminess.
What type of mushrooms are best for stroganoff?
Button mushrooms and cremini are popular choices, but you can also use shiitake or portobello for richer flavors.
Can I make this dish gluten-free?
Absolutely! Substitute the flour with a gluten-free thickener like cornstarch or a gluten-free all-purpose blend.
Is mushroom stroganoff suitable for vegans?
Yes, by replacing sour cream with coconut cream and using vegetable broth, you can easily make a vegan version of this dish.
What can I serve with mushroom stroganoff?
This dish pairs well with egg noodles, rice, or even crusty bread. A side salad or steamed vegetables can add freshness to the meal.
Conclusion
Mushroom stroganoff is a versatile and delicious dish that brings warmth and satisfaction to any meal. With its creamy texture and rich flavors, it’s perfect for both weeknight dinners and special occasions. Enjoy this comforting recipe that everyone will love!
Mushroom Stroganoff
Ingredients
- 500 g mushrooms button or cremini
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup vegetable broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Clean and slice the mushrooms.
- Heat olive oil in a skillet over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add the sliced mushrooms and cook until they release moisture.
- Sprinkle flour over the mushrooms and stir to coat.
- Gradually pour in vegetable broth, stirring continuously.
- Reduce heat and let it simmer for about 5 minutes.
- Stir in sour cream and Dijon mustard until well combined.
- Season with salt and pepper to taste, then garnish with parsley.
Nutrition
