Mushroom Stroganoff
Rich Mushroom Stroganoff with Paprika and Herbs
This vegetarian twist on the classic Russian dish brings together earthy mixed mushrooms in a silky cream sauce brightened with paprika. What makes it special is how the mushrooms release their moisture to concentrate the flavors, creating a deeply satisfying sauce that coats every grain of rice.
DinnerVegetarianComfort FoodQuick MealsOne Pot
Ingredients
- 2 tspolive oil
- 1 yellow onion, finely chopped
- 1 tbspsweet paprika
- 2 garlic cloves, crushed
- 300 gmixed mushrooms (cremini, button, or shiitake), chopped
- 150 mllow-sodium beef or vegetable stock
- 1 tbspWorcestershire sauce
- 3 tbsphalf-fat soured cream
- fresh flat-leaf parsley, roughly chopped
- basmati or long-grain white rice
Instructions
- Warm the olive oil in a large non-stick pan over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until it's softened and just starting to turn golden at the edges.⏱ 5 min
- Stir in the crushed garlic and paprika, letting them cook for 1 minute until fragrant. The paprika should bloom and coat everything with its warm color.⏱ 1 min
- Add all the mushrooms and increase the heat to high. Cook for 5 minutes, stirring frequently, until they've released their liquid and started to brown nicely. Don't crowd them or they'll steam instead of searing.⏱ 5 min
- Pour in the stock and Worcestershire sauce, bringing the mixture to a vigorous boil. Let it bubble away for 5 minutes until the sauce has reduced by about half and coats the back of a spoon.⏱ 5 min
- Take the pan off the heat and stir in the soured cream along with most of the chopped parsley. The residual heat will warm the cream without curdling it.
- Meanwhile, prepare the rice following the package directions. Once cooked, fold in the remaining parsley and serve alongside generous spoonfuls of the mushroom stroganoff.