Mushroom Stroganoff Recipe
Mushroom Stroganoff, a classic comfort food that warms the soul, traces its roots to Russia, where it was initially made with beef.
Equipment
- Large skillet or frying pan
- Wooden spoon
- Measuring cups and spoons
- Cooking pot (if serving with pasta or rice)
Ingredients
- 400g of mixed mushrooms (button, cremini, or portobello), sliced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1 tablespoon of all-purpose flour
- 1 cup of vegetable broth
- 1 cup of sour cream
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
- 300g of cooked pasta or rice (optional, for serving)
Instructions
- In a large skillet, melt butter and olive oil over medium heat. Saute the sliced onions till they become transparent.
- Sliced mushrooms and minced garlic should be added to the skillet. Simmer for 5 to 7 minutes, or until the mushrooms are soft and have turned golden brown.
- After adding the flour, thoroughly incorporate it into the mushroom mixture. To get rid of the taste of raw flour, cook for one more minute.Add the veggie broth and whisk constantly until the mixture gets thicker.
- Add the Dijon mustard and sour cream to the skillet and turn the heat down to low.
- The sauce should be well-combined and smooth after stirring. To taste, add salt and pepper for seasoning.
- For the flavors to combine, simmer the mushroom stroganoff for a few minutes. Add some fresh parsley as a garnish and serve hot over baked pasta or rice, if desired.