This Mushroom Stroganoff is as meaty and rich as the original.
There’s probably no easier way to go meatless than to cook mushrooms in place of meat. In today’s Mushroom Stroganoff, they take center stage replacing beef. As they cook, they create a deep rich sauce. Serve them on a bed of noodles. Add the all-essential Crème Fraiche or Sour Cream that makes them “Stroganoff”. In under an hour, dinner is served.
Why Mushrooms are a near-perfect substitute for meat…especially in Mushroom Stroganoff.
Mushrooms are rich in vitamins and minerals. Selenium. Zinc, vitamins B1, B2, B5, B6, and B 12. Full of antioxidants, they’re free of fat and carbohydrates. And they are the only vegetable that contains Vitamin D naturally. Whether you’re vegetarian, flexitarian, or just want to eat more plant-based meals, Mushrooms are an ideal place to start. And if you want to go Gluten-Free with this recipe, use cornstarch instead of flour and substitute the noodles for rice or mashed potatoes. To learn more about mushrooms go to https://www.mushroomcouncil.com/mushroom-101/.You’ll find many recipes on Chewing The Fat that are centered on Mushrooms. They’re the centerpiece of three of our most popular posts. You’ll find those recipes right after this one.
What is the origin of Stroganoff?
The Stroganov family was the richest family in the Tsardom of Russia dating from the time of Ivan the Terrible in the 16th Century. Among other things, the Stroganovs financed the conquest of Siberia and gave their name to a school of Icon Painting in the late 16th and 17th centuries. The francophone spelling “Stroganoff ” was given to the dish because it was said to have been invented by a Stroganov family chef who was French. The dish, however, was a more sophisticated take on older Russian dishes. After the Russian Revolution, the Stroganoff became very popular in China before the start of World War II. Chinese immigrants and US servicemen stationed in pre-Communist China brought the dish to the States. In the 1950s it became an American Dinner Party staple.
If there’s a Trader Joe’s near you, try this substitute for the recipe’s Tomato Paste…
Trader Joe’s Pesto Rosso brought a lot of flavor to our Mushroom Stroganoff. It’s a red version of the Genovese classic made from basil, pine nuts, Parmesan, and Olive Oil. Pesto Rosso is made from sundried tomatoes, cashew nuts, and parmesan. Added to the other ingredients in the recipe, it brought an amazing depth of flavor to the dish—especially when I upped the quantity of it over the recipe’s recommendation for Tomato Paste. Here’s the recipe and after it some other Mushroom mains for your consideration.
February 2, 2024
: 25 min
: 35 min
: 1 hr
: Easy to make. Don't be put off by the length of the recipe.
1 teaspoon kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper, divided, plus more as needed
1/2 cup dry white wine
1 tablespoon double concentrated tomato paste (from a tube) or 3 tbsp. Trader Joe's Pesto Rosso
1 tablespoon all-purpose flour or 1 tbsp. corn starch to make the recipe gluten-free.
1 cup low-sodium vegetable broth or water
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon hot or sweet paprika
Cooked wide egg noodles, mashed potatoes, or steamed rice, for serving
4 tablespoons crème fraîche or sour cream, divided
Step 1Trim 1 1/2 pounds mushrooms (if using shiitake mushrooms, remove their stems completely) and slice into 1/4-inch-thick pieces. Dice 1 medium yellow onion. Mince 3 garlic cloves. Pick the leaves from 1 small bunch of fresh parsley until you have 2 tablespoons and coarsely chop. Pick the leaves from 1 small fresh thyme bunch until you have 1 tablespoon.
Step 2 Melt 2 tablespoons of the unsalted butter in a large high-sided skillet over medium heat. Add the onion and sauté until golden and softened for about 5 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Transfer to a medium bowl.
Step 3 Add 1 tablespoon of the unsalted butter to the pan and add half the mushrooms in an even layer. Put the lid on the skillet and cook undisturbed until browned on the bottom, about 5 minutes. Take the lid off. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper and cook, stirring once or twice, until the mushrooms are browned all over and tender, 2 to 3 minutes more. Transfer to the bowl with the onion.
Step 4 Add the remaining 1 tablespoon unsalted butter to the pan and repeat cooking the remaining mushrooms as above. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Return the cooked mushrooms and onion and any accumulated juices in the bowl to the pan.
Step 5 Add 1/2 cup dry white wine and simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the liquid has evaporated, and the pot is almost dry for about 3 minutes. Add 1 tablespoon tomato paste and stir until it coats the mushrooms and onions and darkens in color, about 2 minutes.
Step 6 Sprinkle 1 tablespoon all-purpose flour or cornstarch into the pan and toss to coat. Add 1 cup low-sodium vegetable broth or water, 1 tablespoon low-sodium tamari or soy sauce, 1 tablespoon Dijon mustard, and 1/2 teaspoon paprika. Stir and bring to a boil. Reduce the heat to low and simmer until the mixture is reduced slightly and is saucy, 4 to 6 minutes.
Step 7 Remove the pan from the heat. Add the parsley and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve over cooked wide egg noodles, mashed potatoes, or steamed rice. Garnish each serving with 1 tablespoon crème fraîche or sour cream.
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