Ingredients
Vegetables & Herbs
- 1 large onion, finely chopped (200g)
- 3 cloves fresh garlic, minced
- 500 g mixed mushrooms (cremini, portobello, shiitake), sliced
- 1 tablespoon fresh thyme leaves
- Fresh parsley, chopped (for garnish)
Dry Ingredients
- 40 g flour or gluten-free flour
- 1 teaspoon paprika
- Salt and black pepper to taste
Liquids & Condiments
- 500 ml vegetable stock or broth
- 200 g sour cream or vegan sour cream
- 1 tablespoon Dijon mustard
Base
- 300 g pasta (wide egg noodles) or rice (gluten-free if necessary)
Fat for Cooking
- Olive oil or butter (a splash or knob for sautéing)
Instructions
- Preparation: Begin by cooking your chosen base—pasta or rice—according to the package instructions. Once cooked, drain it well, set aside, and keep it warm until ready to serve.
- Sauté Onions: Heat a large pan over medium heat and add a splash of olive oil or a knob of butter. Add the finely chopped onion and sauté for about 5 minutes until it softens and becomes translucent.
- Cook Mushrooms: Increase the heat to medium-high and add the sliced mixed mushrooms to the pan. Sauté them for approximately 10 minutes until they release their liquid, start to brown, and most of the moisture evaporates.
- Add Aromatics and Spices: Stir in the minced garlic, fresh thyme leaves, and paprika, cooking for an additional minute until the garlic becomes fragrant.
- Incorporate Flour: Sprinkle the flour evenly over the mushroom mixture and stir thoroughly to coat them. Cook for another minute to remove the raw flour taste.
- Add Stock: Slowly whisk in the vegetable stock to the pan, stirring constantly to avoid lumps. Bring the sauce to a gentle simmer.
- Finish the Sauce: Reduce heat to medium, then stir in the sour cream and Dijon mustard until the sauce is smooth and well combined. Season with salt and black pepper to taste.
- Thicken Sauce: Allow the stroganoff to cook for another 2-3 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Serve: Divide the cooked pasta or rice evenly among four plates. Spoon the creamy mushroom stroganoff over each serving.
- Garnish and Enjoy: Top each plate with freshly chopped parsley and serve hot. Enjoy this rich and comforting mushroom stroganoff!
Notes
- You can use gluten-free flour and rice to keep the dish gluten-free.
- For a vegan version, substitute sour cream with vegan sour cream and use olive oil instead of butter.
- The recipe can be customized with different mushroom varieties depending on preference.
- Cooking the mushrooms until browned enhances the depth of flavor in the dish.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
