Garlic Mushroom Stroganoff
A creamy, delicious dish combining sautéed mushrooms with a rich sour cream sauce, perfect for weeknight dinners or cozy gatherings.
Servings 4 servings
Calories 350kcal
Ingredients
Main Ingredients
- 1 lb mushrooms, sliced These juicy mushrooms are the star of the dish.
- 1 medium onion, diced Adds depth and flavor to the sauce.
- 3 cloves garlic, minced Brings a delicious aroma.
- 2 tbsp butter Adds a rich flavor.
- 1 tbsp olive oil Helps to sauté the vegetables.
- 2 tbsp all-purpose flour Thickens the sauce.
- 1 cup vegetable broth Provides a savory liquid.
- 1/2 cup sour cream Contributes to the creamy texture.
- 1 tsp Dijon mustard Adds a hint of tanginess.
- 1 tbsp soy sauce Adds extra layer of savory depth.
- to taste none Salt Enhances all flavors.
- to taste none Black pepper Offers a slight kick.
- 2 tbsp fresh parsley, chopped Adds color and freshness.
Instructions
Preparation
- Start by slicing the mushrooms, dicing the onion, and mincing the garlic.
Cooking
- In a large skillet over medium-high heat, melt the butter and add the olive oil.
- Toss in the sliced mushrooms and cook until they turn golden brown.
- Add the diced onion to the skillet and cook until soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook until fragrant, about a minute.
- Sprinkle flour over the mushroom mixture and stir well.
- Gradually pour in the vegetable broth while stirring continuously.
- Stir in the Dijon mustard and soy sauce, then let the sauce simmer for about 5-7 minutes.
- Reduce the heat and gently stir in the sour cream until well mixed.
- Season with salt and pepper to your liking, then garnish with fresh parsley before serving.
Notes
For even browning, sauté mushrooms in batches. Consider adding non-alcoholic cooking wine or nutritional yeast for extra flavor.