Mushroom Stroganoff

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Try this delicious and extremely easy Mushroom Stroganoff along with couscous cooked in stock, you will love it.

Mushroom Stroganoff

Mushrooms are so good and delicious, and you can make so many recipes with them, they’re really versatile. 

We like mushrooms in scrambled eggs, pizza, cream soup or this delicious stroganoff. This is my first time making it and we loved it very much. I know that the traditional recipe requires beef, but I chose to make it vegetarian, with mushrooms. Maybe the next time I’ll make it with beef, to try that too. 

Ingredients:

  • 350 g of sliced mushrooms
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 bay leaves
  • 1 teaspoon of tomato paste
  • thyme, salt, and pepper
  • 1 teaspoon of paprika
  • 150 ml of vegetable stock
  • fresh parsley
  • 3 tablespoons of creme fraiche

Before you start making the dish prepare all your ingredients, because it will not take longer than 25 minutes, it’s simple and delicious.

Have your mushroom clean and sliced. This step takes the most time. After that, you almost finished the dish. 🙂

Mushroom Stroganoff

 Chop the onion and garlic. In a big pan add 1 tablespoon of olive oil and add the onion. Saute it for 6-7 minutes and then, add the garlic and saute for 2 more minutes.

Add the sliced mushrooms and saute them until they release their water, season it with salt, pepper, and thyme. Thyme is perfect for mushroom, they make such a good pair, it makes for a delicious dish.

Stir for 5 more minutes and then add the bay leaves, the tomato paste, and the paprika and mix everything. Be careful not to burn the paprika because it will give a bitter taste to the dish. When you add the paprika, take the pan from the heat.

Mushroom Stroganoff

Add the stock and bring the stroganoff to a boil. Put the lid on and simmer the dish for 10-15 minutes. At the end, add a good amount of fresh parsley and 3 tablespoons of creme fraiche.

I know that the original recipe calls for sour cream but I am not a fan of that, so instead, I used creme fraiche, and I loved it. You can add greek yogurt, cashew cream or even milk instead of creme fraiche. That’s your call. 🙂Mushroom Stroganoff

We served this amazing dish with couscous but you can make it with rice, or even mashed potatoes. It’s delicious either way.Mushroom Stroganoff

Mushroom Stroganoff

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

350 g of sliced mushrooms
1 onion, chopped
1 garlic clove, chopped
2 bay leaves
1 teaspoon of tomato paste
thyme, salt and pepper
1 teaspoon of paprika
150 ml of vegetable stock
fresh parsley
3 tablespoons of creme fraiche

Instructions:

  1. Before you start making the dish prepare all your ingredients, because it will not take longer than 25 minutes, it’s simple and delicious.
  2. Have your mushroom clean and sliced. This step takes the most time, after that, you almost finished the dish.
  3. Chop the onion and garlic. In a big pan add 1 tablespoon of olive oil and add the onion. Saute the onion for 6-7 minutes and then,add the garlic and saute for 2 more minutes.
  4. Add the sliced mushrooms and saute them until they release their water, season it with salt, pepper, and thyme. Thyme is perfect for mushroom, they make such a good pair, it makes a delicious dish.
  5. Stir for 5 more minutes and then add the bay leaves, the tomato paste and the paprika and mix everything. Be careful not to burn the paprika because it will give a bitter taste to the dish. When you add the paprika, take the pan from the heat.
  6. Add the stock and bring the stroganoff to a boil. Put the lid on and simmer the dish for 10-15 minutes. At the end, add a good amount of fresh parsley and 3 tablespoons of creme fraiche. I know that the original recipe calls for sour cream but I am not a fan of that, so instead I used creme fraiche, and I loved it. You can add greek yogurt, cashew cream or even milk instead of creme fraiche. That’s your call.
  7. We served this amazing dish with couscous but you can make it with rice, or even mashed potatoes. It’s delicious either way.
https://booksandlavender.com/2016/06/29/mushroom-stroganoff/

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