Mushroom Stroganoff
Mushroom Stroganoff: A Creamy, Comforting Dish
IntroductionMushroom Stroganoff is a vegetarian twist on the classic beef Stroganoff. It’s rich, creamy, and incredibly satisfying. Perfect for a cozy night in or a vegetarian dinner party. Let’s get cooking!
Ingredients 1 pound mixed mushrooms (cremini, shiitake, and oyster)
1 onion, chopped3 cloves garlic, minced1 tablespoon olive oil1/2 cup dry white wine1 cup beef broth1/2 cup sour cream1/4 cup Dijon mustard2 tablespoons all-purpose flourSalt and pepper to tasteEgg noodles, cooked according to package directionsInstructions Slice and Dice
Clean and slice the mushrooms into bite-sized pieces.
Chop the onion and mince the garlic. Sauté the Goodness
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook until softened, about 5 minutes.Stir in the garlic and cook for 30 seconds more.Add the mushrooms and cook until golden brown, about 10 minutes. Create the Sauce
Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly.
Gradually whisk in the white wine and beef broth until smooth.Bring the mixture to a boil, then reduce heat and simmer until thickened, about 5 minutes.Stir in the sour cream and Dijon mustard until combined. Season with salt and pepper to taste. Serve It Up
Serve the Mushroom Stroganoff over cooked egg noodles.Tips For a richer flavor, use a combination of white and red wine.
Add a splash of Worcestershire sauce for extra depth.Serve with a side of crusty bread for dipping.Enjoy your Homemade Mushroom Stroganoff!Would you like to add any specific variations or dietary restrictions to this recipe? Related posts of “Mushroom Stroganoff”
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