Creamy Mushroom Stroganoff – A Vegetarian Reimagination of Stroganoff
My Creamy Mushroom Stroganoff is a modern, vegetarian reimagination of the classic Beef Stroganoff. Just as rich and decadent as the original, using a mixture of mushrooms delivers a walloping umami that will satisfy even the most ardent of meat eaters.
=== 🍽🍸🥩 RECIPE ===
2 tablespoons (30 ml) extra virgin olive oil
1 yellow onion, finely diced
1 1/2 pounds (680 g) mixed mushrooms (oyster, shiitake, cremini, etc), sliced
2 sprigs fresh thyme
2 garlic cloves, minced
4 ounces (120 ml) dry white wine
8 ounces (240 ml) mushroom stock (or vegetable stock)
2 tablespoons (30 ml) soy sauce
1 1/2 teaspoons (10 g) Dijon mustard
1/2 cup (113 g) crème fraiche or sour cream
Salt & Pepper
In a large (12 inch) skillet on medium heat, add the olive oil and onions.
Season with a pinch of salt and cook for 2 to 3 minutes until the onions begin to soften.
Add the garlic, thyme and mushrooms, another pinch of salt, and stir to combine. Cook for another 10 minutes, stirring occasionally to allow the mushrooms to start to caramelize.
After 10 minutes, pour in the wine to deglaze the pan, scraping up any browned bits. Allow to cook and reduce for 1 to 2 minutes.
Add the stock and soy sauce and cook for 7 to 9 minutes or until the liquid has reduced and is slightly thickened.
Take the pan off the heat and stir in the mustard and sour cream (or crème fraiche). Taste for seasoning, and add salt and pepper as needed. Serve over egg noodles, rice or mashed potatoes.
