Mushroom Stroganoff
Updated Nov. 4, 2021
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1yellow onion, finely diced
- Salt
- 1½pounds mixed mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into ¼-inch pieces
- 2sprigs fresh thyme
- 2garlic cloves, finely chopped
- ½cup white wine
- 1cup vegetable stock
- 2tablespoons soy sauce
- 1½teaspoons Dijon mustard
- ½cup crème fraîche or sour cream
- Black pepper
- Sweet paprika, for dusting
- Handful of chopped parsley leaves, for serving
- Mashed potatoes, wide egg noodles or rice, for serving
Nutritional analysis per serving (4 servings)
256 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 8 grams protein; 927 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
- Step 2
Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
- Step 3
Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
Private Notes
Comments
Test-driving this recipe as possible Veg-Thanksgiving main course, I found it absolutely delicious with a couple of changes per other commenters. Sub dry sherry for the white wine. To make it saucier, add a bit more broth and adjust mustard, soy, creme fraiche accordingly. Also, I sprinkled freshly ground nutmeg with the creme fraiche in the firm belief that mushrooms and nutmeg are a marriage made in heaven.
Read through recipe and most of notes. Made the adjustments that were most suggested. Sherry instead of white wine, shrooms in batches for more caramelization. Sautéed onions and garlic then added back the cooked mushrooms. 1 tsp butter and flour. Cook for a few minutes, then added rest of ingredients. Served over brown rice, garnished with chives. Steamed green beans on the side.So GOOD! Next time over mashed potatoes.
Doubled the garlic, and doubled the cooking time for the mushrooms (lots of liquid to cook off). Family liked it, but it needs more creamy sauce ratio to the mushrooms.
Made some of the adjustments other commenters suggested. Added black chickpeas for protein and used “sour cream” that I made with silken tofu, lemon juice and apple cider vinegar. Served with polenta (2/3 corn, 1/3 amaranth), which I tried cooking for the first time in my rice cooker on the porridge setting. Worked even better than in instant pot because the rice cooker kept the polenta nice and soft on the warm setting while I finished cooking the stroganoff. My husband declared it delicious.
Whenever my mushroom-hating husband goes out of town I double down on mushroom recipes. Tonight was the night for this one. If he were a mushroom fan, I would probably make it again. It was fine! But there are too many mushroomy recipes to make and too few days that my menu is only my own. Onward!
For those of you who want more in your stroganoff: I combined this with Mollie Katzen’s stroganoff in The New Moosewood. I like all the mushrooms and the white wine and broth in this recipe. I added more of both (especially the wine) and then cooked up a couple pounds of ground venison and floured it at the end before adding to the broth mushroom/onion to thicken it. Then I put 3 cups of sour cream and a cup and a half of yoghurt in with liberal amounts of dill. Salt and pepper to taste though the broth does most of the work here if you’ve salted and peppered the onion/mushroom mix. Caraway seed here would be nice but the grocer doesn’t sell it in the food hell I live in. Lastly, steam lots of vegetables on the side (cauliflower, carrots, broccoli, celery, cabbage) to add to the finished product with the sauce and egg noodles (or mash rates if you follow this recipe).