Sharing my vegetarian twist on a classic comfort food with this Mushroom Stroganoff. Caramelized alliums and mushrooms in olive oil-butter, wine, herbs, a touch of mustard, and garlic create one of the most comforting autumn dishes there is! On this occasion we served it with mashed cauliflower for a lighter meal though I’m still team mashed potato or rice. Classic egg noodles are of course delicious if you prefer it with noodles, but I highly encourage you to try cauliflower mash. Its creamy, rich and hearty without weighing you down This mushroom stroganoff is nothing short of delicious…and so comforting, you’ll not miss the meat, and probably go back for seconds.
Ingredients
- Alliums: I like a combination of onions and shallots, and sometimes I also add leeks. Sautéing the onions/shallots over low heat longer helps get that perfect golden caramelization that is the foundation of stroganoff.
- Garlic: Add garlic towards the end of onion caramelization to prevent burning.
- Mushrooms: Choosing a variety of mushrooms introduce a varied flavor and texture. Again give enough time to sauté the mushrooms to caramelize and brown properly, this is essential to elevate the flavor of the sauce.
- Alcohol: It adds a depth of flavor. A splash of wine or whisky pairs especially well with the earthy flavor of mushrooms and works so well with cream sauces.
- Cream: Use a combination of fresh cream and sour cream for an authentic Stroganoff taste. Even if you don’t have fresh cream, sour cream is essential and adds so much flavor and texture. Coconut milk will not work, for vegan option I recommend anything other than coconut.
- Mustard: A bit of Dijon mustard balances the flavor by adding acidity to the creamy sauce.
- Seasoning: Don’t forget creamy sauces need good seasoning of salt, pepper and herbs. Dried herbs such as thyme, sage and bay leaf adds so much flavor.
Tips For Making Delicious Mushroom Stroganoff
- Best mushrooms to use for this recipe are Crimini, baby Bella, Portobello mushrooms, oyster mushrooms. If you have access to Chanterelles and want to treat yourself I highly recommend them, they will 10x the flavor of this recipe.
- Traditionally Stroganoff sauce is made primarily with sour cream. I love it that way, you could also use just cream if you prefer. 50/50 is a good balance.
- A splash of white wine or whisky and a touch of Dijon mustard is essential to balance the richness and creaminess of the sauce.
- Adding flour or gluten free flour thickens the Stroganoff sauce like roux. However, the sour cream also thickens the sauce by simmering it down. I prefer with flour for a velvety structure.
SERVING SUGGESTIONS
There are so many ways to serve Stroganoff. My personal favorite is mashed potatoes or rice. It also happens to be the most traditional way to serve in Eastern European cultures. On this occasion I wanted to give mashed cauliflower a try and it comes very close to mashed potato but lighter.
Mushroom Stroganoff with noodles is a favorite way to serve in America and other places in Europe.
Mushroom Stroganoff With Mashed Cauliflower
Ingredients
- 1 recipe mashed cauliflower Other options are mashed potatoes, rice or 8 oz noodles
- 12-14 oz mixed mushrooms (cremini, portobello, baby Bella oyster and Chanterelle
- 1 tbsp butter
- 1 tbsp olive oil
- 2 medium shallots, sliced
- 2 cloves garlic, chopped or minced
- 1 tbsp dijon mustard
- ½ cup dry white wine, Pinot Grigio or Sauvignon Blanc or ¼ cup whisky
- 1 cup chicken or vegetable broth
- ¼ cup milk or fresh cream optional
- ½-¾ cup sour cream, cultured preferably use ¾ cup for extra sauce
- 1 tbsp all purpose flour or gluten free flour
- sea salt and black pepper
- 1 bay leaf
- ½ tsp dried thyme or 1 tbsp fresh
Instructions
- Heat the oil and butter in a large pan or skillet. Add the shallots and saute with a pinch of salt and pepper until caramelized over medium heat, about 5-7 minutes.
- Next add sliced mushrooms and continue sautéing, the mushrooms may release liquid and start to steam. In that case turn up the heat, continue sautéing to burn off any moisture, and get them browned and caramelized.
- Add minced garlic, bay leaf and cook for about 30 seconds, then hit the pan with the wine or whisky and let it simmer until the alcohol has almost vaporized.
- Add 1 tablespoon of a.p flour and mix well until it's combined. Pour in the stock and bring to a boil, stirring constantly. Add the cream(if using), Dijon mustard and thyme. Allow it to simmer over gentle heat for 5-7 minutes. Take the pan off the heat and stir in the sour cream (this prevents sour cream from curdling), season with salt and pepper. Serve with mashed cauliflower or mashed potatoes or egg noodles. Enjoy!!
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