Creamy, decadent, and delicious, this recipe is sure to become an instant favorite. The rich umami flavor of the mushrooms are a tasty substitute for beef which is traditionally used in stroganoff. I used about a pound of crimini mushrooms and a half pound of oysters in this batch and the flavor was absolutely phenomenal. I shared this recipe with a friend who rehydrated some dried porchinni mushrooms and she said that was incredible; If you have any on hand, 2-3 ounces of the flavorful mushroom would do well in this recipe.
For a more mild stroganoff you can stick to button mushrooms. For a deeper flavor, add in some Shiitake. If possible, I recommend using a mixture of varieties as the different flavor profiles of each mushroom adds a nice dimension to this dish. No matter which types you select for this recipe, you are in for a treat. Enjoy!
Makes 6 servings
Preparation Time: 20 minutes
Cook Time: 20 minutes
*Package of pasta
*3 tablespoons unsalted butter
*1 yellow onion, finely diced
*1 1/2 pounds mixed mushrooms (cremini, portobello, button, oyster, etc.) thinly sliced
*Salt and pepper to taste
*2 teaspoons thyme
*4 cloves garlic, finely minced
*2 1/2 tablespoons flour
*1 1/2 teaspoons Dijon mustard
*2 cups beef broth
*3/4 cup sour cream
*2/3 cup grated parmesan
*In a pot of boiling water, cook pasta according to the package instructions. Drain and run under cold water then set aside.
*Place a large skillet over medium-high heat. Melt butter then add the mushrooms and onion, stirring occasionally for 6 minutes until mushrooms are tender and browned.
*Season with salt and pepper to taste.
*Add in thyme and garlic, stir for 1 minute.
*Whisk in the flour and cook for 1 minute, until lightly browned.
*Pour in the beef broth and Dijon. Turn your burner to high and bring to a boil, then reduce heat to low and simmer for 5 minutes. Stir periodically until slightly thickened and reduced.
*Add in sour cream and pasta, stir to combine and let heat thoroughly. Approximately 2 minutes.
*Add parmesan and stir until melted.
*Taste, and add more salt/pepper if needed.
Recipe Creator - Alina Gersib