Mushroom Strognoff
Submitted by megmegbab
Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that’s rich, creamy, and ready in under an hour.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
50 minStroganoff without the beef, and you won’t miss it. Mushrooms have enough meaty depth and umami to carry this dish on their own, especially when simmered in a mustard-spiked sauce and finished with sour cream.
The sauce starts as a basic roux: butter and flour cooked together, then vegetable stock whisked in until thick. A touch of Dijon mustard goes in next, adding a sharp, warm note that lifts the earthy mushrooms without tasting overtly mustardy. The mushrooms and sliced onions get sauteed separately in butter until the onions soften, then everything joins the sauce for a 15-minute simmer.
Stir the sour cream in off the heat. Adding it to a boiling sauce will cause it to curdle and turn grainy. Room temperature sour cream blends in more smoothly than cold.
Serve over steamed rice or egg noodles.
Kitchen Tips
- Use a mix of mushroom varieties (cremini, oyster, shiitake) for more complex flavor and texture
- Slice the mushrooms thick so they hold their shape during the simmer
- Keep the sour cream at room temperature before adding; cold sour cream is more likely to curdle when it hits warm sauce
Variations
- Swap sour cream for coconut cream, add lemongrass, lime juice, and tomato paste for a Thai-inspired mushroom curry (as the recipe suggests)
- Stir in a splash of white wine or a tablespoon of brandy with the vegetable stock for extra depth
- Add fresh dill or paprika on top for a more traditional Eastern European finish
Ingredients
Directions
Melt 2 tablespoons of butter in a pan and add the flour.
Mix in the vegetable stock and heat, stirring all the time until thickened.
Blend in the mustard and remove from the heat.
In another pan melt the remaining butter and add the mushrooms and onions and sauté for 5 minutes until the onions start to soften.
Add the mushrooms to the sauce, and simmer for 15 minutes. Remove from the heat and stir in the sour cream.
Stir in the onions, and serve.
Coriander or lemon grass can be added. Lemon grass goes down well, and if you add coconut milk/cream instead of the sour cream, lime juice and tomato paste you get a nice Thai mushroom dish.
Thai dishes are often like a soup, so increase the liquid a bit and serve in a large bowl with two spoons so you can share it, and a large plate of rice.
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