Creamy Mushroom Stroganoff with Dill Recipe

Description:

A rich and creamy mushroom stroganoff, a comforting classic. The sauce is a luscious, pale beige color, punctuated by the dark brown of the sautéed mushrooms and flecks of green parsley. The mushrooms themselves are tender and juicy, their earthy flavor perfectly complemented by the tangy Dijon mustard and the creamy richness of the heavy cream and sour cream. The dish is garnished with a scattering of fresh parsley, adding a pop of bright green against the creamy backdrop. The overall texture is smooth and velvety, with a satisfyingly thick sauce that clings perfectly to the noodles or rice. The aroma is warm and inviting, with the earthy scent of mushrooms mingling with the subtle spice of dill.

Ingredients:

• - 1 pound cremini mushrooms, sliced
• - 1 tablespoon olive oil
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1/2 cup all-purpose flour
• - 3 cups beef broth
• - 1 cup heavy cream
• - 1/2 cup sour cream
• - 1 tablespoon Dijon mustard
• - 1 teaspoon dried dill
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 cup chopped fresh parsley
• - Cooked egg noodles or rice, for serving

Instructions:

1. 1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and have released their liquid. Remove the mushrooms from the skillet and set aside.
2. 2. Add the chopped onion to the skillet and cook for 3-5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
3. 3. Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This creates a roux which will thicken the sauce.
4. 4. Gradually whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, and cook for 5 minutes, or until the sauce has thickened slightly.
5. 5. Reduce the heat to low. Stir in the heavy cream, sour cream, Dijon mustard, dried dill, salt, and pepper. Continue to stir until the sauce is smooth and creamy.
6. 6. Add the cooked mushrooms back to the skillet and stir to combine. Simmer for another 2-3 minutes to allow the flavors to meld.
7. 7. Stir in the chopped fresh parsley just before serving.
8. 8. Serve the Creamy Mushroom Stroganoff immediately over cooked egg noodles or rice.