Mixed Mushroom Stroganoff

Hello, welcome to Djalali Cooks! Last week we took a trip through the archives to bring you some of my favorite recipes from the past year. Today we are kicking off the week with a fresh recipe. A recipe perfectly at home in the colder weather, a hearty and meaty, meatless dish of Mixed Mushroom Stroganoff. This mushroom version of the classic Stroganoff is just as satisfying and just as rich, but since it’s veg-based, it feels a bit lighter. Are you ready, Let’s get to it!

We have a lot of mushrooms for this recipe. Mushrooms cook down so much, so I have a mix of portobello mushrooms for texture variety: shiitake mushrooms, crimini mushrooms and oyster mushrooms. Since I am making this dish the same day I shopped for it, I went for the pre-sliced mushrooms. Don’t do this if you’re not making the Stroganoff within one to two days of shopping. The cut mushrooms will not last in the fridge.

The pre-sliced portobellos usually come in strips, so I simply sliced the strips in half. Otherwise I have vegetable broth, white wine, soy sauce, onion, garlic, fresh thyme, with sour cream and Dijon mustard to finish the stroganoff.

Get a large skillet over medium-high heat with about 2 tablespoons of olive oil. Add the mushrooms to the skillet and let them cook. Stir every so often. At first it will seem like an impossible amount of mushrooms, but they will cook down a lot. And don’t worry about letting them go for a bit. It’s super hard (read: impossible) to overcook a mushroom.

If you are serving this Mixed Mushroom Stroganoff with egg noodles, get the water going for the noodles now.

Aromatics and Seasoning

Once the mushrooms have begun to soften, add the diced onion and continue cooking and occasionally stirring.

Once the onions have softened, add the garlic and the fresh thyme. Season with a good pinch of kosher salt. Stir well and continue cooking.

Once the mushroom liquid has mostly cooked off and the skillet becomes dry, add the wine to deglaze the pan. Stir up the brown bits from the bottom of the skillet. Let the wine sizzle, bubble and cook off.

After the wine has been absorbed by the mushrooms and the rest has cooked off, add the vegetable broth and the soy sauce.

At this point the water for the noodles should be ready, so go ahead and salt the water and cook the noodles according to package directions.

Let the broth simmer with the mushrooms until it has reduced and thickened a bit. You’ll know it’s there when you drag your silicone spatula through the liquid and it leaves a trail that slowly fills in.

Making it a Stroganoff

When the broth is thickened a bit, remove the pan from the heat. Drain the noodles.

Off heat, add the Dijon mustard and the sour cream to the Mushroom mixture. Stir the sour cream and the Dijon into the mushrooms to fully incorporate. Season with a few cranks of fresh black pepper. And that’s it! We are ready to serve.

Finishing Touches

I like to top Stroganoff with toasted breadcrumbs for added texture. If you want to try this, toast 1/2 cup of Panko in a dry skillet and season with a small pinch of kosher salt. Otherwise we will garnish the finished Mixed Mushroom Stroganoff with a dusting of sweet paprika and chopped parsley.

You can use any egg noodles you like. I happen to like rustic egg pappardelle noodles. Add some noodles to a wide shallow bowl and top with a serving of the Mixed Mushroom Stroganoff.

Top with a dusting of sweet paprika, a sprinkling of the toasted breadcrumbs and the chopped parsley.

This dish really hit the spot! It’s so satisfying. And honestly, especially so because it’s meat-free. I don’t really tolerate cream-based dishes unless the dairy involved is cultured, or fermented. So a dish like this Mixed Mushroom Stroganoff is perfect for me; I can enjoy the delicious, rich creaminess without the tummy ache. Alex is away this week, so I am cooking for one. I definitely had leftovers and I found a perfect way to use them so look out for that next week (I bet those of you who follow Djalali Cooks will know just how these leftovers will end up!). Take care and be well, xo Kelly

Key Equipment

Print Recipe

Mixed Mushroom Stroganoff

(4 votes, average: 4.00 out of 5)

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Dinner, Main Course – Russian/American

By Adapted From NYT Cooking – Serves: 2

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: ~40 Minutes

A recipe perfectly at home in the colder weather, a hearty and meaty, meatless dish of Mixed Mushroom Stroganoff.

Ingredients

• 2 tbsp. Extra-Virgin Olive Oil
• 1.5 lbs. Mixed Mushrooms (oyster, shiitake, cremini or button), stemmed and sliced into halves and quarters
• 1 Yellow Onion, finely diced
• Kosher Salt
• 3-4 Sprigs Fresh Thyme
• 4 Garlic Cloves, finely chopped
• 1/2 cup White Wine
• 1 cup Vegetable Stock
• 2 tbsp. Soy Sauce
• 1.5 tsp. Dijon Mustard
• 1/2 cup Sour Cream or crème fraîche
• Black Pepper
• Sweet Paprika, for dusting
• Toasted Panko Breadcrumbs, optional as garnish
• Handful of Chopped Parsley Leaves, as garnish
• Serve over wide egg noodles, or rice, or polenta

Instructions

1

Get a large skillet over medium-high heat with about 2 tablespoons of olive oil. Add the mushrooms to the skillet and let them cook. Stir every so often. At first it will seem like an impossible amount of mushrooms, but they will cook down a lot.

2

If you are serving this Mixed Mushroom Stroganoff with egg noodles, get the water going for the noodles now.

3

Once the mushrooms have begun to soften, add the diced onion and continue cooking and occasionally stirring.

4

Once the onions have softened, add the garlic and the fresh thyme. Season with a good pinch of kosher salt. Stir well and continue cooking.

5

Once the mushroom liquid has mostly cooked off and the skillet becomes dry, add the wine to deglaze the pan. Stir up the brown bits from the bottom of the skillet. Let the wine sizzle, bubble and cook off.

6

After the wine has been absorbed by the mushrooms and the rest has cooked off, add the vegetable broth and the soy sauce.

7

At this point the water for the noodles should be ready, so go ahead and salt the water and cook the noodles according to package directions.

8

Let the broth simmer with the mushrooms until it has reduced and thickened a bit. You'll know it's there when you drag your silicone spatula through the liquid and it leaves a trail that slowly fills in.

9

When the broth is thickened a bit, remove the pan from the heat. Drain the noodles.

10

Off heat, add the Dijon mustard and the sour cream to the Mushroom mixture. Stir the sour cream and the Dijon into the mushrooms to fully incorporate. Season with a few cranks of fresh black pepper.

11

Serve noodles topped with Stroganoff in wide shallow bowls.

12

Top with a dusting of sweet paprika, a sprinkling of the toasted breadcrumbs and the chopped parsley.

13

I like to top Stroganoff with toasted breadcrumbs for added texture. If you want to try this, toast 1/2 cup of Panko in a dry skillet and season with a small pinch of kosher salt.

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