Mushroom Stroganoff

Mushroom Stroganoff is a delightful vegetarian alternative to the classic beef stroganoff. This dish combines the earthy flavors of mushrooms in a creamy sauce, perfect for a comforting meal.

Tasting Notes

• Flavor Profile: Rich and savory, with a notable umami essence from the mushrooms.
• Texture: The mushrooms are tender, complemented by a creamy sauce, served over soft egg noodles.
• Aroma: Aromatic garlic and onions blend with the earthy scent of mushrooms.

Ingredients

• 1 lb assorted mushrooms (like button, portobello, and shiitake), sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 tablespoon Worcestershire sauce (vegetarian version if needed)
• 1 teaspoon Dijon mustard
• ¾ cup sour cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 12 oz egg noodles, cooked

Instructions

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Add mushrooms and cook until they release their juices and start to brown.
4. Sprinkle in flour and paprika, stirring for a minute.
5. Gradually add the vegetable broth, Worcestershire sauce, and mustard. Stir continuously to form a smooth sauce.
6. Lower heat and simmer for about 10 minutes or until the sauce thickens.
7. Off the heat, stir in sour cream and season with salt and pepper.
8. Serve over cooked egg noodles, garnished with fresh parsley.

Pro Tips

• Use a variety of mushrooms for a deeper flavor.
• Add sour cream off the heat to prevent curdling.
• Adjust sauce thickness with pasta water if needed.

Variations

• Vegan Mushroom Stroganoff: Use vegan sour cream and butter. Ensure Worcestershire sauce is vegan.
• Protein Boost: Add tofu or seitan.
• Gluten-Free: Use gluten-free flour and serve with gluten-free pasta or rice.

FAQs