Stroganoff might not be the first thing that comes to mind when one is planning a dish highlighting mushrooms. Typically, this savory, mid-19th century Russian dish is prepared with beef cubes that are lightly floured then sautéed with mustard and broth, then it gets a finishing dollop of sour cream. The dish is thought to have originated in an aristocratic Russian household with a French chef. That would certainly explain the use of the classic French technique of incorporating mustard into a bouillon roux and the addition of sour cream to the dish, a traditional Russian ingredient. Russian émigrés brought the dish to the United States in the first quarter of the 20th century. It gained popularity in American restaurants and suburban households in the 1950s.
The rich and decadent reimagining of this dish is a bold umami delight featuring mushrooms. It’s the perfect dish to showcase fungi during National Mushroom Month. While we are partial to baby bellas, a variety of mushrooms with a mixture of textures can be used in this recipe. Egg noodles or rice are the traditional base for stroganoff, but we opted for mashed potatoes when we prepared this satisfying comfort dish.
Mushroom Stroganoff
Mushroom Stroganoff (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- salt
- 1-1/2 pounds mushrooms, stemmed and sliced into 1/4-inch pieces
- 2 sprigs fresh thyme
- 2 garlic cloves, finely chopped
- 1/2 cup white wine
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1-1/2 teaspoons Dijon mustard
- 1/2 cup sour cream
- freshly ground black pepper
- sweet paprika, for dusting
- handful of chopped parsley leaves, for serving
- mashed potatoes, wide egg noodles or rice, for serving
Directions:
Place a large (12-inch) skillet over medium-high heat. Add the olive oil and onion to the skillet, season with salt, and sauté for 2 to 3 minutes, until the onions are softened.
Sauté the onions.
Add the mushrooms, thyme, and garlic to the skillet 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.
Add the mushrooms, thyme, and garlic to the skillet.
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.
Add the wine, stock, and soy sauce to the pan.
Take the pan off the heat and stir in the mustard and sour cream.
Stir in the mustard and crème fraîche.
Taste and season with salt and black pepper. Dust the mushrooms with paprika and scatter the parsley over top.
Top the mushrooms with paprika and parsley.
Serve the mushrooms over mashed potatoes, wide egg noodles, or rice.
Serve the mushrooms over mashed potatoes, egg noodles, or rice.
Mushrooms turn stroganoff into a vegetarian delight! ~Linda
Mushroom Stroganoff (adapted from cooking.nytimes.com) Total Time Required: 25 minutes, Prep Time: 5 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- salt
- 1-1/2 pounds mushrooms, stemmed and sliced into 1/4-inch pieces
- 2 sprigs fresh thyme
- 2 garlic cloves, finely chopped
- 1/2 cup white wine
- 1 cup vegetable stock
- 2 tablespoons soy sauce
- 1-1/2 teaspoons Dijon mustard
- 1/2 cup sour cream
- freshly ground black pepper
- sweet paprika, for dusting
- handful of chopped parsley leaves, for serving
- mashed potatoes, wide egg noodles or rice, for serving
Directions:
Place a large (12-inch) skillet over medium-high heat. Add the olive oil and onion to the skillet, season with salt, and sauté for 2 to 3 minutes, until the onions are softened.
Add the mushrooms, thyme, and garlic to the skillet 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.
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.
Take the pan off the heat and stir in the mustard and sour cream. Taste, and season with salt and black pepper. Dust the mushrooms with paprika and scatter the parsley over top. Serve the mushrooms over mashed potatoes, wide egg noodles, or rice.