Craving a rich, comforting meal that’s both satisfying and surprisingly simple to make? This Mushroom Stroganoff recipe is exactly what you need! We’re diving headfirst into a creamy, savory dish packed with earthy mushroom flavor – and yes, we’ve got a fantastic vegan option for all our plant-based friends!
What is Mushroom Stroganoff?
Stroganoff – the name alone sounds like something a Russian Tsar would demand at his royal feast. But where does it actually come from? Legend says it was named after the influential Stroganov family, a noble lineage that probably had a chef on standby whipping up decadent dishes. But why is it this creamy mushroom delight? Was it a happy accident in the kitchen? Or maybe a chef trying to impress the family with his creative genius?
Who knows! The best part is, this incredibly tasty meal exists! And as they say “the way to a man’s heart is through his stomach,” but I think it’s true for everyone. Ready to fall in love with food all over again? Grab your pan! Let’s cook this up!
Why You’ll Love This Mushroom Stroganoff:
This Mushroom Stroganoff is a flavor explosion in a bowl! The key is the decadent creamy sauce that smothers the mushrooms and noodles – or whatever base you chose. Don’t mistake it for a typical canned soup or something similar.
Making this dish at home is also incredibly budget-friendly. Mushrooms are cost-effective, and you probably have many of the other ingredients in your pantry already. We’ve also added fresh herbs, giving it a bright and aromatic boost that sends it to a whole new level. It’s better (and cheaper) than any takeout!
If you enjoy comfort food dishes like this, you might also want to check out our Creamy Tomato Pasta – another winner! But first, let’s make this Mushroom Stroganoff. You won’t regret it! Bring some mushrooms home and try them now!
Key Ingredients for Mushroom Stroganoff:
Here’s a list of all the ingredient that are required to make Mushroom Stroganoff.
- Mushrooms: 1.5 lbs (about 680g) Cremini, shiitake, oyster, or a mix of your favorite mushrooms, sliced.
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Olive Oil: 2 tablespoons
- All-Purpose Flour: 2 tablespoons (can substitute with gluten-free flour mix or cornstarch for a gluten-free option)
- Vegetable Broth: 1 cup (240ml)
- Vegan Cream: 1 cup (240ml) (or heavy cream for non-vegan)
- Dijon Mustard: 1 tablespoon
- Fresh Thyme: 1 tablespoon, chopped (or 1 teaspoon dried thyme)
- Fresh Parsley: 2 tablespoons, chopped, for garnish
- Salt and Pepper: To taste
- Pasta: 1 lb (450g) egg noodles or other pasta of your choice
How to Make Mushroom Stroganoff:
Get ready for a quick journey to comfort food heaven! This dish is unbelievably easy and comes together in about 30 minutes. The creamy sauce is the star, clinging to every morsel of mushroom and noodle, creating a flavor sensation that everyone will love. If you’re craving something delicious and satisfying, you’ve found your match!
Step-by-Step Instructions:
- Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and become browned and tender, about 8-10 minutes. Don’t overcrowd the pan – you may need to cook the mushrooms in batches to ensure they brown properly.
- Make the Roux: Sprinkle the flour over the cooked mushrooms. Stir well to coat, cooking for about 1 minute to eliminate the raw flour taste.
- Add the Broth and Cream: Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring to a simmer, then add the vegan cream (or heavy cream) and Dijon mustard. Stir well to combine.
- Simmer and Thicken: Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a splash of vegetable broth to thin it out.
- Season and Finish: Stir in the chopped fresh thyme. Season with salt and pepper to taste.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions. Drain well.
- Combine and Serve: Add the cooked pasta to the skillet with the mushroom stroganoff sauce. Toss to coat thoroughly. Serve immediately, garnished with fresh parsley.
What to Serve Mushroom Stroganoff With
This creamy mushroom stroganoff is fantastic on its own, but it pairs beautifully with a variety of sides. For a classic pairing, serve it with a simple green salad tossed with a light vinaigrette. Some crusty bread is always a good idea for soaking up all of that delicious sauce.
If you want to add some vegetables, steamed green beans or roasted asparagus would be great choices. For those who prefer a lighter option, try serving the stroganoff over quinoa, lentils, or cauliflower rice instead of pasta.
Top Tips for Perfecting Mushroom Stroganoff:
Here are some tips to ensure your Mushroom Stroganoff is a culinary masterpiece:
- Mushroom Variety is Key: Don’t be afraid to experiment with different types of mushrooms. A combination of cremini, shiitake, and oyster mushrooms will add depth and complexity to the flavor.
- Don’t Overcrowd the Pan: When cooking the mushrooms, avoid overcrowding the pan. This will steam the mushrooms instead of allowing them to brown properly. Cook them in batches for best results.
- Deglaze the Pan: After cooking the mushrooms, deglaze the pan with a splash of dry Sherry or white wine (before adding the flour) for added flavor. Just simmer for a minute or two to evaporate the alcohol before proceeding with the recipe.
- Adjust Creaminess to Your Liking: If you prefer a thicker sauce, let it simmer for a longer period. For a thinner sauce, add a bit more vegetable broth or cream.
- Add a Touch of Lemon: A squeeze of fresh lemon juice at the end will brighten the flavors and add a touch of acidity to balance the richness of the sauce.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the sauce.
Storing and Reheating Tips:
Storing: Leftover Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating to prevent condensation. If you are concerned about the pasta absorbing too much sauce, store the pasta and sauce separately and combine them when reheating.
Reheating: Reheat the stroganoff gently over medium-low heat on the stovetop. Add a splash of vegetable broth or water if the sauce has thickened too much. You can also reheat it in the microwave, but be careful not to overheat it, which can make the sauce separate.
Freezing: While freezing stroganoff is possible, the texture of the sauce may change slightly upon thawing. The cream can sometimes separate, becoming grainy. To minimize this, let the sauce cool completely before freezing. Store in an freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. You may need to add a bit of fresh cream or broth when reheating to restore the original consistency.
Final Thoughts:
This creamy Mushroom Stroganoff is a recipe that everyone should have in their repertoire. It’s simple to make, incredibly satisfying, and easily customizable to suit your dietary needs. Whether you’re vegan or not, this dish is guaranteed to be a crowd-pleaser. So gather your ingredients, put on some music, and get ready to whip up a bowl of comfort! Enjoy!
FAQs:
Q: Can I use dried mushrooms instead of fresh?
A: Yes, you can. Rehydrate them in hot water for about 20-30 minutes, then drain and use in the same way as fresh mushrooms. Be sure to strain the soaking liquid and add it to the sauce for an extra boost of mushroom flavor.
Q: Can I make this recipe gluten-free?
A: Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the sauce. Also, use gluten-free pasta.
Q: Can I add other vegetables to this dish?
A: Of course! Feel free to add other vegetables like spinach, peas, or bell peppers to the stroganoff for added nutrients and flavor. Sauté them with the mushrooms.
Q: Can I use a different type of pasta?
A: Yes, you can use any type of pasta you prefer, such as spaghetti, fettuccine, or penne. Just make sure to adjust the cooking time according to the package directions.
Q: Can I make this ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply cook the pasta and combine it with the reheated sauce.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest