Mushroom Stroganoff
Quick answer
Mushroom stroganoff slices button mushrooms thickly and browns them in a wide pan over high heat until their moisture evaporates and they develop a deep caramelized color...
What makes this special
- High-heat browning in a wide pan develops deep caramelized color for this Mushroom Stroganoff.
- Spreading mushrooms in one layer in a wide pan ensures proper browning
- Paprika, Dijon, and Worcestershire together amplify the mushroom umami
Key ingredients
Core cooking flow
- 1 Slice 400 g button mushrooms thickly so they can brown without shrinking too much.
- 2 Melt 25 g butter with 1 tablespoon olive oil in a wide pan over medium heat.
- 3 Add the garlic and cook for 30 seconds, just until fragrant.
Mushroom stroganoff slices button mushrooms thickly and browns them in a wide pan over high heat until their moisture evaporates and they develop a deep caramelized color - crowding the pan causes them to steam rather than sear. Onion and garlic are sauteed until soft, then paprika, Dijon mustard, and Worcestershire sauce are stirred in briefly to bloom their flavors. Vegetable stock is added and simmered for five minutes to reduce and concentrate. The sour cream goes in last, off the heat or on very low flame, since high temperatures cause it to curdle and separate. The paprika's smoky warmth and the mustard's sharpness amplify the mushrooms' natural umami, while the sour cream wraps everything in a tangy richness. Served over pasta or rice, it makes a hearty vegetarian main course.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Heat
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
After the steps
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