Mushroom Stroganoff

Slice 400 g button mushrooms thickly so they can brown without shrinking too much.

Finely chop 120 g onion and 3 garlic cloves, and let the sour cream stand briefly so it is not ice cold when added.

Melt 25 g butter with 1 tablespoon olive oil in a wide pan over medium heat.

Add the onion and cook about 3 minutes, stirring often, until it turns translucent and smells sweet but has not browned deeply.

Add the garlic and cook for 30 seconds, just until fragrant.

Spread the mushrooms in a single layer, raise the heat to high, and sear until released moisture evaporates and the edges turn brown instead of gray.

Stir in 1 teaspoon paprika, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce.

Keep everything moving for about 30 seconds so the seasonings bloom in the fat without scorching or turning bitter.

Pour in 250 ml vegetable stock and scrape up the browned bits from the bottom of the pan.

Simmer over medium heat for about 5 minutes, until the sauce reduces enough to lightly coat the mushrooms.

Reduce the heat to very low, add 150 g sour cream, and stir without letting the sauce boil.

Season with 1 teaspoon salt and 0.5 teaspoon black pepper, then serve hot over pasta or rice.