1616. Mushroom Stroganoff

The original stroganoff is made of beef. This is a vegetarian version with just the mushroom. 

Sour cream is essential for the classic flavor profile. This is essentially a homey, cozy, comfort food served alongside some rice or pasta.

Ingredients:

100g butter

500g mushrooms, sliced

salt and pepper

1 onion, chopped

3 Tbsp flour

2 ½ cups vegetable stock

½ cup sour cream

rice to serve

Method:

Melt butter in a cooking pot over medium-high heat. Add mushrooms and sprinkle with salt and pepper. Cook without stirring for 2-3 minutes, allowing mushrooms to brown slightly. Stir and cook for another 2-3 minutes without stirring. Add the chopped onion and cook until softened.

Sprinkle the mushrooms with flour and stir well to coat. Add the vegetable broth, bring to a simmer, and cook for 6-8 minutes, until reduced by about half and thickened.

Use a ladle to remove about 1/2 cup of hot broth from the pan and transfer it to a large measuring cup or small bowl. Add the sour cream to the measuring cup of broth. Whisk smooth and then pour the sour cream mixture into the sauce.

Stir to combine. Taste and add salt, as needed. Scoop into bowls with cooked rice or pasta and sprinkle with parsley. 

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