Mushroom Strognoff
Yield
2 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| 3/16 | teaspoons |
salt
|
|
| 1/16 | teaspoons |
black pepper
|
|
| ⅓ | Onion; |
onions
cut in 1/4-in slices |
*
|
| 1 ⅓ | tablespoons |
butter
|
|
| ⅔ | tablespoon |
all-purpose flour
|
|
| ⅓ | cup |
vegetable stock
|
|
| ⅓ | teaspoon |
dijon mustard
|
|
| 1/16 | cups |
sour cream
room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 0.9 | ml |
salt
|
|
| 0.3 | ml |
black pepper
|
|
| 0.3 | Onion; |
onions
cut in 1/4-in slices |
*
|
| 2E+1 | ml |
butter
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 79 | ml |
vegetable stock
|
|
| 1.7 | ml |
dijon mustard
|
|
| 15 | ml |
sour cream
room temperature |
|
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.
