Mushroom Stroganoff with Caramelized Onions Recipe

Description:

A rich and creamy mushroom stroganoff with intensely caramelized onions. The sauce is a luscious blend of heavy cream, sour cream, and Dijon mustard, infused with the earthy flavors of cremini and shiitake mushrooms. The deeply caramelized onions add a touch of sweetness and complexity, creating a beautiful balance of textures and tastes. The vibrant green parsley garnish adds a pop of freshness against the rich, brown tones of the dish. The overall effect is warm, comforting, and visually appealing.

Ingredients:

• - 1 tablespoon olive oil
• - 1 large onion, thinly sliced
• - 8 ounces cremini mushrooms, sliced
• - 4 ounces shiitake mushrooms, sliced
• - 2 cloves garlic, minced
• - 1/2 cup dry sherry
• - 1 cup beef broth
• - 1 cup heavy cream
• - 1/4 cup sour cream
• - 2 tablespoons Dijon mustard
• - 1 teaspoon dried thyme
• - Salt and freshly ground black pepper to taste
• - 1/4 cup chopped fresh parsley, for garnish
• - Cooked egg noodles or rice, for serving

Instructions:

1. 1. Caramelize the onions: Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, until deeply golden brown and caramelized. Reduce heat to low if necessary to prevent burning.
2. 2. Sauté the mushrooms: Add the cremini and shiitake mushrooms to the skillet with the caramelized onions. Cook, stirring occasionally, for 8-10 minutes, until softened and lightly browned. Increase heat to medium-high towards the end to evaporate excess moisture.
3. 3. Add garlic and sherry: Stir in the minced garlic and cook for 1 minute, until fragrant. Pour in the dry sherry and cook for 2-3 minutes, allowing the alcohol to evaporate.
4. 4. Simmer in broth: Add the beef broth to the skillet and bring to a simmer. Reduce heat to low, cover, and simmer for 5 minutes, allowing the flavors to meld.
5. 5. Stir in cream and sour cream: Stir in the heavy cream and sour cream. Reduce heat to the lowest setting and simmer gently for another 5 minutes, or until the sauce has slightly thickened. Do not boil.
6. 6. Season and finish: Stir in the Dijon mustard and thyme. Season generously with salt and freshly ground black pepper to taste.
7. 7. Garnish and serve: Remove from heat and stir in the chopped fresh parsley. Serve the Mushroom Stroganoff immediately over cooked egg noodles or rice.
8. 8. Plate and present: Spoon the creamy mushroom stroganoff generously onto a bed of noodles. The sauce should coat the pasta evenly. Garnish with extra parsley. The dish has a rich, brown and creamy appearance, with the deep golden-brown caramelized onions contrasting beautifully with the earth-toned mushrooms.