Mushroom stroganoff
This recipe offers a quick, hearty mushroom stroganoff, perfect for a weeknight meal. It features sautéed mixed mushrooms, onions, and garlic in a rich, paprika-spiced sauce, finished with soured cream and fresh parsley. Served with pre-cooked wild rice, this dish is ready in just 30 minutes, delivering a comforting and flavorful experience.
Equipment
- 1 Chef's knife
- 1 Chopping Board
- 1 Large Frying Pan Or deep skillet
- 1 Measuring Spoons
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 2 tsp olive oil
- 1 onion finely chopped
- 1 tbsp paprika
- 2 garlic clove crushed
- 300 g mixed mushroom chopped
- 150 ml low-sodium beef or vegetable stock
- 1 tbsp Worcestershire sauce or vegetarian alternative
- 3 tbsp half-fat soured cream
- small bunch parsley roughly chopped
- 250 g pouch cooked wild rice
Instructions
- Prepare ingredients: finely chop the onion, crush the garlic, chop the mixed mushrooms, and roughly chop the parsley.
- Heat the olive oil in a large frying pan or skillet over medium heat.
- Add the chopped onion to the pan and sauté for 5-7 minutes until it is softened and translucent.
- Stir in the paprika and crushed garlic, cooking for 1 minute until fragrant, being careful not to burn the garlic.
- Add the chopped mixed mushrooms to the pan. Cook, stirring occasionally, for 8-10 minutes, until they have released their liquid and are lightly browned.
- Pour in the beef or vegetable stock and Worcestershire sauce. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to reduce slightly and flavors to meld.
- Remove the pan from the heat. Stir in the half-fat soured cream until it is well combined and the sauce is creamy. Avoid boiling the sauce after adding the cream to prevent curdling.
- Stir in most of the roughly chopped parsley, reserving a small amount for garnish. Season the stroganoff with salt and pepper to taste.
- Warm the pouch of cooked wild rice according to the package instructions, either in a microwave or a separate pot.
- Divide the warm wild rice between serving plates and spoon the mushroom stroganoff generously over the top. Garnish with the reserved fresh parsley and serve immediately.
Notes
To achieve optimal flavor and texture, ensure your mushrooms brown deeply by avoiding overcrowding the pan; cook them in batches if necessary to allow moisture to evaporate fully. "Blooming" the paprika in oil briefly before adding liquids will enhance its vibrant color and rich, smoky flavor. When incorporating the soured cream, remove the pan from direct heat to prevent curdling, and stir it in until just combined and warm. A splash of dry sherry or white wine deglazing the pan after the mushrooms have browned can add a layer of complexity. Adjust seasoning with salt and pepper diligently, especially when using low-sodium stock.