Mushroom Stroganoff Recipe Kit

Russian CUISINE

Mushroom Stroganoff Recipe Kit

Mushroom Stroganoff is a hearty and comforting dish that replaces the traditional beef with an abundance of earthy mushrooms, making it a perfect vegetarian option. The mushrooms are sautéed with onions and garlic until golden brown, then simmered in a flavorful broth enriched with sour cream, creating a velvety sauce that coats every piece. Served over egg noodles or rice and garnished with fresh parsley, this dish is a satisfying and savory meal that delivers all the classic flavors of stroganoff without the meat. Ideal for a cozy dinner, it’s a dish that brings warmth and comfort to the table.

Total Time

35 Minutes

Cuisine

Russian

Ingredients

12 Ingredients

Calories

300

Step 1

Heat olive oil or butter in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 3-4 minutes.

Step 2

Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are golden brown and have released their moisture, about 8-10 minutes.

Step 3

Stir in the dried thyme and paprika. Cook for another minute until fragrant

Step 4

Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the vegetable or beef broth while stirring to avoid lumps. Bring to a simmer and cook until the sauce starts to thicken, about 5 minutes.

Step 5

Reduce heat to low and stir in the sour cream and Dijon mustard. Cook for another 2-3 minutes until the sauce is smooth and heated through. Season with salt and black pepper to taste.

Step 6

Spoon the mushroom stroganoff over cooked egg noodles or rice. Garnish with fresh parsley.

1 Tbsp olive oil or butter
1 onion, finely chopped
2 cloves garlic, minced
1 pound (450g) mushrooms, sliced (such as cremini or button)
1 Tsp dried thyme
1 Tsp paprika
1 Tbsp all-purpose flour
1 Cup vegetable or beef broth
1 Cup sour cream
1 Tbsp Dijon mustard
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)