Garlic Mushroom Stroganoff
A warm, comforting dish featuring juicy mushrooms sautéed to golden perfection in a creamy sauce, perfect for cozy dinners or gatherings with friends.
Ingredients
For the Stroganoff
- 1 lb mushrooms, sliced Choose fresh, juicy mushrooms.
- 1 medium onion, diced Adds sweetness and depth.
- 3 cloves garlic, minced For that unmistakable aromatic punch.
- 2 tbsp butter Creamy and rich, perfect for sautéing.
- 1 tbsp olive oil Adds a hint of fruitiness.
- 2 tbsp all-purpose flour Helps thicken the sauce.
- 1 cup vegetable broth A flavorful base.
- 1/2 cup sour cream Adds creaminess and a touch of tang.
- 1 tsp Dijon mustard For depth and subtle heat.
- 1 tbsp soy sauce Enhances umami richness.
- to taste salt Essential for flavor.
- to taste black pepper Adds spice and complexity.
- 2 tbsp fresh parsley, chopped For garnish and freshness.
Instructions
Preparation
- Prepare your ingredients by slicing the mushrooms, dicing the onion, and mincing the garlic.
Cooking
- In a large skillet over medium-high heat, add the butter and olive oil, allowing them to melt together.
- Stir in the sliced mushrooms and let them cook untouched for about 4–5 minutes until golden brown.
- Lower the heat to medium, add the diced onion, and cook for 2–3 minutes until soft.
- Add the minced garlic and cook for about a minute until fragrant.
- Sprinkle the flour over the mushroom mixture and stir well to thicken the sauce.
- Gradually pour in the vegetable broth while stirring continuously.
- Add the Dijon mustard and soy sauce, then simmer for 5–7 minutes until thickened.
- Reduce the heat and stir in the sour cream gently without boiling.
- Season with salt and black pepper to taste, then sprinkle fresh parsley on top before serving.
Notes
For a heartier stroganoff, add a splash of plant-based milk or cream. A pinch of smoked paprika adds a subtle smokiness.