Indulge in the creamy, savory goodness of mushroom stroganoff, a vegetarian twist on the classic beef dish. This hearty meal is packed with umami flavors, making it a satisfying option for everyone. Perfect for weeknight dinners or special occasions, this dish combines tender mushrooms with a luscious sauce served over noodles or rice. Let’s dive into this delightful recipe that will tantalize your taste buds and warm your heart.
Ingredients
- 400g mushrooms (button or cremini)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup vegetable broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately: 250 calories, 10g fat, 30g carbohydrates, 8g protein, and 2g fiber. This analysis is based on a standard serving size.
Step-by-Step Cooking Process
- Clean and slice the mushrooms into thick pieces.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the sliced mushrooms and sauté until browned, about 5-7 minutes.
- Sprinkle flour over the mushrooms and mix well.
- Pour in the vegetable broth, stirring to combine.
- Bring to a simmer and let it thicken for about 5 minutes.
- Reduce heat, then stir in sour cream and Dijon mustard.
- Season with salt and pepper, and cook for an additional 2 minutes.
Alternative Ingredients
You can substitute sour cream with Greek yogurt for a lighter option or use cashew cream for a dairy-free version. Additionally, any variety of mushrooms can be used based on your preference.
Serving and Pairings
Mushroom stroganoff pairs beautifully with egg noodles, rice, or mashed potatoes. Serve it alongside a fresh green salad or steamed vegetables for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish can be frozen, but the texture may change slightly upon thawing.
Cooking Mistakes
- Overcooking the mushrooms can lead to a mushy texture.
- Not seasoning adequately will result in a bland dish.
- Using low-quality broth can affect the flavor.
- Skipping the flour will prevent the sauce from thickening properly.
- Adding sour cream too early can cause it to curdle.
Helpful Tips
- Use a mix of mushroom varieties for enhanced flavor.
- Always taste and adjust seasoning before serving.
- Serve immediately for the best texture and flavor.
- Garnish with fresh herbs for a pop of color.
FAQs
Can I make mushroom stroganoff ahead of time?
Yes, you can prepare the stroganoff ahead of time. Just reheat gently before serving, adding a splash of broth if needed to restore creaminess.
Is mushroom stroganoff vegan-friendly?
By substituting sour cream with cashew cream or a vegan alternative, and using vegetable broth, you can easily make this dish vegan.
What can I serve with mushroom stroganoff?
Mushroom stroganoff is best served with egg noodles, rice, or mashed potatoes, and pairs well with a side salad.
How can I make it spicier?
To add heat, incorporate red pepper flakes or a dash of hot sauce when cooking the mushrooms.
Can I use dried mushrooms?
Yes, dried mushrooms can be used; just be sure to rehydrate them in warm water before adding to the recipe.
Conclusion
Mushroom stroganoff is a delightful dish that brings comfort and flavor to the table. Its creamy texture and rich taste make it a perfect choice for any meal. Whether you’re serving it for a family dinner or a special occasion, this recipe is sure to impress. Enjoy the simplicity and satisfaction of this classic dish!
Mushroom Stroganoff
Ingredients
- 400 g mushrooms button or cremini
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup vegetable broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Clean and slice the mushrooms into thick pieces.
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the sliced mushrooms and sauté until browned, about 5-7 minutes.
- Sprinkle flour over the mushrooms and mix well.
- Pour in the vegetable broth, stirring to combine.
- Bring to a simmer and let it thicken for about 5 minutes.
- Reduce heat, then stir in sour cream and Dijon mustard.
- Season with salt and pepper, and cook for an additional 2 minutes.
Nutrition
