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Mushroom Strognoff

Mushroom Strognoff recipe image
This Mushroom Stroganoff is a comforting, vegetarian-friendly twist on the Russian classic. Earthy mushrooms are saut&# 195;©ed until tender and golden, then nestled into a luxurious, velvety sauce made from vegetable stock, Dijon mustard, and sour cream. The dish balances savory depth with a slight tang, creating a rich and satisfying meal that feels both indulgent and homey. ItâÂÂs perfect for busy weeknights when you crave something warm and hearty without the fuss. Serve it over egg noodles, rice, or mashed potatoes for a complete dinner that the whole family will love.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 242.2
Dietary: Vegetarian
Description
This Mushroom Stroganoff is a comforting, vegetarian-friendly twist on the Russian classic. Earthy mushrooms are saut&# 195;©ed until tender and golden, then nestled into a luxurious, velvety sauce made from vegetable stock, Dijon mustard, and sour cream. The dish balances savory depth with a slight tang, creating a rich and satisfying meal that feels both indulgent and homey. ItâÂÂs perfect for busy weeknights when you crave something warm and hearty without the fuss. Serve it over egg noodles, rice, or mashed potatoes for a complete dinner that the whole family will love.
Ingredients
  • 1/2 pound Mushrooms
  • 3/16 teaspoon Salt
  • 1/16 teaspoon Pepper
  • 1/3 Onion; in 1/4-in slices
  • 1 1/3 tablespoon Butter
  • 2/3 tablespoon Flour
  • 1/3 cup Vegetable stock
  • 1/3 teaspoon Dijon mustard
  • 1/16 cup Sour cream; room temperature
Directions
  1. 1
    Melt 2 tablespoons of butter in a saucepan over medium heat.
  2. 2
    Whisk in the flour and cook for 1-2 minutes to form a roux.
  3. 3
    Gradually whisk in the vegetable stock, stirring constantly until the mixture thickens and comes to a simmer.
  4. 4
    Stir in the Dijon mustard, then remove the sauce from the heat and set aside.
  5. 5
    In a large skillet, melt the remaining butter over medium-high heat.
  6. 6
    Add the sliced mushrooms and onions, seasoning with salt and pepper.
  7. 7
    Sauté for 5 minutes until the onions soften and mushrooms begin to brown.
  8. 8
    Pour the prepared sauce over the mushrooms and onions in the skillet.
  9. 9
    Simmer gently for 15 minutes, stirring occasionally, until the mushrooms are tender and the sauce is rich.
  10. 10
    Remove from heat and stir in the sour cream until fully incorporated.
  11. 11
    Serve immediately, optionally garnished with fresh herbs.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 242.2kcal
% Daily Value *
Total Fat 25.0g39%
Saturated Fat 6.0g30%
Cholesterol 12.7mg5%
Sodium 953.4mg40%
Total Carbohydrate 4.1g2%
Dietary Fiber 0.7g3%
Sugars 1.3g
Protein 2.2g5%

* 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

For a Thai-inspired variation, replace the sour cream with coconut milk or cream. Add lime juice and tomato paste, and increase the liquid slightly for a soupier consistency. Serve in a large bowl with rice for sharing.

You can enhance the flavor with fresh coriander or lemongrass if desired.

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Read it online: https://www.chefs-mate.com/recipe/mushroom-strognoff/