Step-by-Step Directions
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Stir occasionally to ensure even cooking.
Step 3: Make the Sauce
Sprinkle the flour over the mushrooms and stir well to coat. This will help thicken the sauce. Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 5 minutes.
Step 4: Add the Creaminess
Reduce the heat to low and stir in the sour cream and Dijon mustard. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce is heated through and well combined.
Step 5: Serve and Enjoy
Remove the skillet from heat and garnish with fresh chopped parsley. Serve the Mushroom Stroganoff over cooked egg noodles or rice. Enjoy!
Tips and Variations
Mushroom Varieties: Feel free to use any type of mushrooms you prefer or have on hand. A mix of different mushrooms adds depth of flavor.
Vegan Option: Substitute sour cream with a vegan alternative like cashew cream or coconut cream, and ensure the Dijon mustard is vegan.
Protein Boost: Add cooked lentils, chickpeas, or tofu for an extra protein punch.
Gluten-Free: Use gluten-free flour and serve with gluten-free pasta or rice.
Extra Veggies: Add spinach, bell peppers, or zucchini to the skillet for more nutrients and color.
Storing Leftovers
Leftover Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if the sauce becomes too thick. You can also freeze the Stroganoff for up to 2 months; just thaw in the refrigerator overnight before reheating.
Food and Drink Pairings
Mushroom Stroganoff pairs wonderfully with a fresh green salad or steamed vegetables. For a beverage, consider a light white wine such as a Chardonnay or a crisp Sauvignon Blanc. For non-alcoholic options, a chilled glass of sparkling water with a lemon wedge complements the dish perfectly.
Frequently Asked Questions (FAQ)
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the Mushroom Stroganoff up to 2 days in advance. Store it in the refrigerator and reheat on the stove before serving.
Q: Can I use a different type of pasta? A: Absolutely! This dish works well with various types of pasta, including fettuccine, pappardelle, or even whole grain options.
Q: What if I don’t have vegetable broth? A: You can use mushroom broth or even water with a bit of soy sauce as a substitute for vegetable broth.
Q: How can I make the sauce thicker? A: If you prefer a thicker sauce, let it simmer a bit longer to reduce, or add a slurry of cornstarch and water.
Q: Can I add meat to this recipe? A: Yes, if you’re not vegetarian, you can add cooked chicken, beef, or even sausage to the dish for extra flavor and protein.
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