This rich and comforting Mushroom Stroganoff combines the deep umami of dried porcini with the fresh texture of button mushrooms. The sauce is silky, thanks to a blend of reduced mushroom broth and sour cream, accented with a splash of brandy and sherry. It’s a hearty vegetarian main that feels indulgent yet comes together quickly. Perfect for a cozy weeknight dinner or a light weekend meal, it pairs beautifully with a simple green salad. The combination of fresh and dried mushrooms creates a complex flavor profile that is both savory and satisfying.
Mushroom Stroganoff
Description
This rich and comforting Mushroom Stroganoff combines the deep umami of dried porcini with the fresh texture of button mushrooms. The sauce is silky, thanks to a blend of reduced mushroom broth and sour cream, accented with a splash of brandy and sherry. It&# 226;ÂÂs a hearty vegetarian main that feels indulgent yet comes together quickly. Perfect for a cozy weeknight dinner or a light weekend meal, it pairs beautifully with a simple green salad. The combination of fresh and dried mushrooms creates a complex flavor profile that is both savory and satisfying.Ingredients
Directions
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Soak the dried mushrooms in a quart of hot water for at least 2 hours, or until softened.
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Drain the mushrooms, reserving the soaking liquid. Gently squeeze excess water from the mushrooms and slice them into wide strips.
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Strain the reserved mushroom liquid through a cheesecloth-lined sieve into a saucepan to remove sediment. You should have about 2 cups of liquid.
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Simmer the strained mushroom liquid over medium heat until reduced by slightly more than half, until it is thick and flavorful.
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Thickly slice the fresh mushrooms.
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In a large skillet, melt butter over medium-high heat. Add the minced onion and sauté until transparent and softened.
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Add the sliced fresh mushrooms to the skillet. Toss and cook over high heat until they release their water and the liquid begins to evaporate.
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Add the soaked dried mushroom strips to the skillet. Season with thyme, salt, and pepper to taste.
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Reduce heat to medium-low. Gradually whisk the reduced mushroom liquid into the sour cream in a separate bowl to temper it.
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Pour the sour cream mixture into the skillet with the mushrooms. Simmer gently, stirring often, for 15 to 20 minutes until the sauce is thick and creamy.
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Stir in the brandy and sherry just before serving.
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Meanwhile, boil the egg noodles in salted water according to package instructions until al dente. Drain well.
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Serve the mushroom stroganoff sauce over the hot egg noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 483.2kcal
- % Daily Value *
- Total Fat 31.1g48%
- Saturated Fat 16.2g81%
- Cholesterol 84.5mg29%
- Sodium 502.0mg21%
- Total Carbohydrate 41.4g14%
- Dietary Fiber 9.0g36%
- Sugars 7.2g
- Protein 16.3g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream if the sauce thickens too much.
Substitutions: You can use a mix of shiitake, cremini, or portobello mushrooms for the fresh component. If you prefer an alcohol-free version, omit the brandy and sherry and add a teaspoon of lemon juice for brightness.
Tips: Do not boil the sauce after adding the sour cream, as it may curdle. Keep the heat low once the cream is added.
