Mushroom Stroganoff

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Mushroom Stroganoff recipe

Mushroom Stroganoff Recipe

Description:

A rich and creamy mushroom stroganoff, featuring deeply browned cremini mushrooms in a luxurious sauce. The sauce is a beautiful light beige color, subtly accented by the flecks of parsley. The mushrooms are plump and glistening, their earthy aroma mingling with the savory, slightly tangy cream sauce. The dish is presented in a shallow bowl, allowing the creamy texture and the vibrant color of the mushrooms to be fully appreciated. The contrast of the pale sauce against the darker mushrooms creates a visually appealing dish. A sprinkle of fresh parsley adds a pop of bright green, enhancing the overall aesthetic appeal. The noodles or rice underneath provide a comforting foundation for the rich and flavorful stroganoff.


Ingredients:

  • - 1 pound cremini mushrooms, sliced
  • - 1 tablespoon olive oil
  • - 1 medium onion, chopped
  • - 2 cloves garlic, minced
  • - 1/2 cup dry sherry
  • - 1 cup beef broth
  • - 1 cup heavy cream
  • - 1/4 cup sour cream
  • - 2 tablespoons all-purpose flour
  • - 1 teaspoon Dijon mustard
  • - 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 olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and tender, about 8-10 minutes. Remove mushrooms from skillet and set aside.
  2. 2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. 3. Pour in sherry and cook for 1 minute, allowing the alcohol to evaporate. Stir in beef broth and bring to a simmer.
  4. 4. In a small bowl, whisk together flour, salt, and pepper. Gradually whisk the flour mixture into the simmering broth, stirring constantly to prevent lumps. Continue to simmer until the sauce has thickened slightly, about 2-3 minutes.
  5. 5. Reduce heat to low. Stir in heavy cream, sour cream, and Dijon mustard. Simmer gently for 5 minutes, or until the sauce is smooth and creamy. Do not boil.
  6. 6. Add the cooked mushrooms back to the skillet. Stir gently to combine. Stir in parsley.
  7. 7. Taste and adjust seasoning as needed. You may want to add more salt, pepper, or Dijon mustard to your preference.
  8. 8. Serve the mushroom stroganoff over cooked egg noodles or rice. Garnish with extra parsley, if desired.

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