Mushroom Stroganoff
User Reviews
5
Mushroom Stroganoff
Description
This Mushroom Stroganoff recipe features several types of mushrooms cut in varied shapes to add texture contrast. The mushrooms cook with finely diced red onion and chopped garlic in butter and oil until soft. Smoked paprika and fresh thyme provide a smoky and herbaceous flavor base. Once the mixture begins to brown, vegetable stock is added and reduced to thicken the sauce.
At the end of cooking, cream is stirred in off the heat to create a creamy, smooth sauce that complements the mushrooms without overpowering them. The result is an earthy, silky stroganoff sauce with fresh herb notes and subtle smokiness. It pairs well with neutral sides like rice or pasta, which soak up the rich sauce.
This dish can be served with chopped fresh parsley for color and added freshness. Mushrooms provide plentiful texture and depth, and the use of vegetable stock keeps it lighter than traditional stroganoff while maintaining richness via the cream.
For preparation, mix mushroom shapes to enhance the mouthfeel. The recipe suggests serving with common sides like rice, pasta, or vegetables such as green beans or braised cabbage to round out the meal. The stroganoff can be refrigerated for up to 3 days but is less suitable for freezing due to the cream. If freezing is desired, do so before adding cream and add it fresh when reheating.
Ingredients
- 4 cups mushrooms chestnut, button, any you have or a mixture, 500g
- 2 tablespoon butter or dairy free butter
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 red onion finely diced
- 3 cloves garlic finely chopped
- 3 teaspoon smoked paprika
- 3 teaspoon thyme chopped, fresh leaves
- 1 cup vegetable stock 200ml, broth synonym
- ½ cup cream double cream, sour cream, creme fraiche or dairy-free cream, 100ml
To serve:
- parsley handful, chopped
- rice or pasta
Instructions
- Chop the mushrooms into slices and quarters - I like to have a variety of shapes so the stroganoff gets a nice texture. Set aside.
- Heat the butter and oil in a large sautee pan over a medium heat and add the onion. Cook for 5 minutes until soft and translucent, stirring often. Add the garlic and cook for a further minute.
- Add the mushrooms, paprika and thyme and stir to coat, then cook for 4 minutes uncovered, stirring regularly.
- Stir in the stock and cook for 5 minutes until it begins to thicken. Take the pan from the heat and stir in the cream, then season with salt and pepper.
- Serve with rice or pasta, topped with chopped parsley.
Notes
- Use a variety of mushrooms like button and chestnut cut into different shapes for extra texture in the dish.
- Let mushrooms sit in sunlight for 30 minutes before prepping to boost their natural vitamin D.
- Serve Mushroom Stroganoff with rice or pasta to complement its creamy sauce.
- For additional sides, green beans almondine or braised red cabbage pair well with this stroganoff.
- The dish keeps refrigerated for up to 3 days but is not ideal for freezing once cream is added.
- To freeze leftovers, do so before adding cream; thaw and add cream fresh when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 317mg | 13% |
| Potassium | 455mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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