Garlic Mushroom Stroganoff
A delightful and creamy dish featuring earthy mushrooms and aromatic garlic, enveloped in a velvety sour cream sauce, perfect for cozy dinners and special occasions.
Ingredients
Main Ingredients
- 1 lb mushrooms, sliced into thick pieces Use a mix of your favorite mushrooms.
- 1 medium onion, diced finely
- 3 cloves garlic, minced For an aromatic punch.
- 2 tbsp butter Lending creamy richness.
- 1 tbsp olive oil For sautéing.
- 2 tbsp all-purpose flour To thicken the sauce.
- 1 cup vegetable broth For flavor infusion.
- 1/2 cup sour cream For a luxurious creaminess.
- 1 tsp Dijon mustard Adding subtle tang.
- 1 tbsp soy sauce Enhancing savoriness.
- to taste Salt For balancing flavors.
- to taste Black pepper For a little kick.
- 2 tbsp fresh parsley, chopped finely For garnish.
Instructions
Preparation
- Start by washing and slicing the mushrooms into thick pieces, dicing the onion into small, even cubes, and mincing the garlic cloves.
Cooking
- In a large skillet, warm up the butter and olive oil over medium-high heat until they melt together.
- Toss in the sliced mushrooms in a single layer and cook undisturbed for the first few minutes.
- Reduce the heat to medium and add the diced onion, stirring until soft and translucent.
- Add the minced garlic and stir for about a minute to bring out the aromatic flavor.
- Sprinkle the all-purpose flour over the mixture and stir well to thicken the sauce.
- Gradually pour in the vegetable broth while stirring constantly to avoid lumps.
- Incorporate the Dijon mustard and soy sauce, mixing everything well, and let it simmer for 5-7 minutes.
- Reduce heat to low and gently stir in the sour cream until fully combined.
- Season with salt and black pepper to taste and garnish with chopped parsley before serving.
Notes
For added depth, consider using a mix of different mushrooms. Substitute sour cream with Greek yogurt for a healthier option. Letting the sauce simmer longer enhances flavor and thickness.