Description
A rich and creamy garlic mushroom stroganoff that combines the earthy flavors of mushrooms with a velvety sauce, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 lb mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup vegetable broth
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- 1 tbsp soy sauce
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare your ingredients by slicing the mushrooms, dicing the onions, and mincing the garlic.
- In a large skillet, melt butter with olive oil over medium-high heat.
- Add sliced mushrooms and cook until golden brown, allowing moisture to evaporate.
- Lower the heat and add diced onion, cooking until soft and translucent.
- Stir in minced garlic and sauté for one minute.
- Sprinkle flour over the mixture, stirring to combine.
- Slowly pour in vegetable broth while stirring to avoid lumps.
- Add Dijon mustard and soy sauce, letting the mixture simmer.
- Reduce heat to low and stir in sour cream until combined, avoiding boiling.
- Season with salt and black pepper to taste, and garnish with parsley before serving.
Notes
For best results, use fresh, high-quality mushrooms and allow sour cream to reach room temperature before adding it to the sauce to prevent curdling.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg