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Mushroom Stroganoff

A rich and creamy vegetarian take on the classic beef stroganoff, made with sautéed mushrooms, spices, and a touch of white wine, perfect for cozy family dinners or date nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 teaspoons olive oil
  • 400 grams mushrooms, finely chopped (button, cremini, or any preferred type) Fresh is always best for that savory richness.
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon smoked paprika
  • a pinch hot pepper flakes (optional)
  • 200 ml dry white wine A Sauvignon Blanc or Pinot Grigio is recommended.
  • 2 teaspoons Dijon mustard
  • 200 ml smetana, sour cream, heavy cream, or vegan cooking cream Use coconut milk or almond cream for a vegan version.
  • 1/2 juice of a lemon (~1-2 tablespoons to taste) can skip if using sour cream
  • as needed fresh parsley, to serve
  • as needed wide pasta or rice for serving This is the base for the dish.

Method
 

Preparation
  1. Heat a large frying pan over medium-high heat. Add 2 teaspoons of olive oil, followed by 400 grams of finely chopped mushrooms. Sauté for 8 to 10 minutes until they’re browned and the liquid has evaporated.
  2. Reduce the heat to medium and add 1 medium diced onion. Sauté for 6 to 8 minutes until the onions are translucent.
  3. Add 2 cloves of minced garlic, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1/2 teaspoon sweet paprika, 1/4 teaspoon smoked paprika, and a pinch of hot pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in 200 ml of dry white wine, scraping up any brown bits from the bottom of the pan. Cook until the wine reduces by half, which should take about 3-5 minutes.
  5. Stir in 2 teaspoons Dijon mustard, 200 ml of your chosen cream, and the juice from 1/2 lemon. Taste and adjust seasoning if necessary.
  6. Plate your sauce over cooked wide pasta or rice, and garnish with freshly chopped parsley.

Notes

For added depth, use a mix of mushrooms. Ensure the butter (if using) is room temperature for easier blending into the sauce! Store leftovers in an airtight container in the fridge for up to 3 days. You can prepare the sauce a day in advance and reheat it when ready.