Mushroom Stroganoff With Mashed Cauliflower
Mushroom Stroganoff, a vegetarian take on the classic, delivering the same umami rich, hearty deliciousness. Made with a mix of mushrooms, sautéed alliums, aromatics, folded into the most luxurious cream sauce and served with mashed cauliflower for a lighter fare.
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!!
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!