25 minutes
A rich and comforting Mushroom Stroganoff with a blend of mixed mushrooms, white wine, and crème fraîche, perfect for a hearty meal.
tablespoons
Yellow Onion, finely diced
each
pinches
Mixed Mushrooms, sliced
0 lb
sprigs
Garlic Clove, finely chopped
each
cups
cups
tablespoons
teaspoons
Creme fraiche
cups
to taste
pinches
Flat Leaf Parsley, chopped
handful
1. Sauté Onions
Warm two tablespoons of extra-virgin olive oil over medium heat. Add a finely diced yellow onion and a pinch of salt, stirring occasionally for about 2 to 3 minutes until the onion becomes tender and translucent.
2. Cook Mushrooms
Add 1 1/2 pounds of sliced mixed mushrooms, two sprigs of fresh thyme, and two finely chopped garlic cloves to the skillet. Allow the mushrooms to caramelize without stirring too frequently, for about 8 to 10 minutes, until they release their moisture and become golden brown.
3. Deglaze with Wine
Pour in 1/2 cup of white wine to deglaze the pan, stirring for about a minute, allowing the wine to reduce slightly.
4. Simmer the Sauce
Add 1 cup of vegetable stock and 2 tablespoons of soy sauce. Simmer and reduce the mixture for about 5 to 7 minutes, until it thickens slightly.
5. Finish the Sauce
Remove the skillet from the heat. Stir in 1 1/2 teaspoons of Dijon mustard and 1/2 cup of crème fraîche. Season with salt and freshly ground black pepper to taste.
6. Serve
Spoon the Mushroom Stroganoff over a bed of mashed potatoes, wide egg noodles, or rice. Dust with a pinch of sweet paprika and scatter a handful of chopped parsley over the top before serving.
Comments (0)